Food compositions incorporating agricultural marc, and methods of producing thereof

ABSTRACT

The present invention relates to agricultural marc, and food compositions incorporating such agricultural marc to improve the texture, flavor, aroma, mouthfeel, nutritional content, or shelf life of the food composition. In one example, the agricultural marc may be obtained from Chardonnay grapes, which when incorporated into chocolate can give the resulting composition an altered flavor and/or aromatic profile.

CROSS REFERENCE TO RELATED APPLICATIONS

This application claims priority to U.S. Provisional Patent ApplicationNo. 63/092,976 filed on Oct. 16, 2020, the contents of which areincorporated herein by reference in their entirety.

FIELD

The present disclosure relates generally to food compositions, includingchocolate compositions, and more specifically to food compositions thatincorporate agricultural marc in a sustainable way that enhances thehuman sensory experience and improves nutrition in such compositions.

BACKGROUND

Agricultural processes impact the environment and contribute to globalwarming. One way to lessen the impact of agriculture on the environmentis to maximize commercial use of agricultural byproducts. For instance,production of fruit results in large amounts of marc (also known in theart as pomace), which includes fruit skins, seeds and pulp. The marc haspotential uses in food production. Valorization of differentagricultural byproduct streams, such as agricultural marc, into foodingredients can increase the nutritional value and caloric content thatcan be derived per acre of crop production. However, these byproductstreams are often challenging to process and develop into ingredientsthat can be easily incorporated into food production systems or areattractive to consumers.

What is desired in the art are foods that are generally healthier forthe average consumer without sacrificing sensory experience. What isalso desired are foods with reduced sugar and/or incorporation of fruitor vegetable products in a way that preserves consumer acceptance. Thus,creating nutritionally-enhanced foods with favorable consumer receptionremains a challenge in the food industry.

BRIEF SUMMARY

In some aspects, provided is a food composition comprising chocolate andagricultural marc. In some embodiments, the agricultural marc is presentin an amount of between 1% and 50% by weight of the total foodcomposition. In some embodiments, the weight ratio of chocolate to marcis between 1:1 and 100:1. In some variations of the foregoing, the foodcomposition comprises cocoa butter present in an amount between 0.5% and40% by weight of the total food composition. In some variations of theforegoing, the food composition has fruity or total fruit aromaticattributes, grape aromatic attributes, blueberry attributes, pleasantmouthfeel attributes, and/or sweet taste attributes, or any combinationthereof, each independently at a rating of 0.5 or higher on a scale of 0to 4. In additional variations of the foregoing, the food compositionhas bitter taste attributes and/or grape aromatic attributes eachindependently at a rating of 2.5 or lower on a scale of 0 to 4. In somevariations of the foregoing, the food composition has an aromaticattribute selected from the group consisting of fruit complex, brownfruit, raisin, red fruit, and cherry cordial, or any combinationthereof, each independently at a rating of 0.5 or higher on a scale of 0to 15 (e.g., as measured using the Spectrum Descriptive Analysismethod). In yet additional variations of the foregoing, the foodcomposition has astringency flavor notes of 3.0 or lower, or has bitterflavor notes of 2.5 or lower, or a combination thereof, on a scale of 0to 15 (e.g., as measured using the Spectrum Descriptive Analysismethod). In still additional variations of the foregoing, the foodcomposition has sweet flavor notes at a rating of between 6.0 and 10.0on a scale of 0 to 15 (e.g., as measured using the Spectrum DescriptiveAnalysis method). In some variations, the food composition has a sugarcontent of less than 25% by weight, a fiber content above 10% by weight,or a combination thereof. In some variations of the foregoing, theagricultural marc is berry marc. In further variations of the foregoing,the agricultural marc is grape marc. In one variation of the foregoing,the agricultural marc is Chardonnay marc. In some variations, theagricultural marc has a particle size of less than 100 microns, lessthan 40 microns, or less than 20 microns. In one variation of theforegoing, the food composition has a shelf life of at least 6 months.In some variations of the foregoing, the food composition comprises(−)-epicatechin, (+)-catechin, (−)-catechin each independently in anamount of at least about 0.1 mg per 30 g serving of the foodcomposition. In one variation of the foregoing, the food compositioncomprises a total amount of DP1-DP7 cocoa flavanols and procyanidins ofat least about 10 g per 30 g serving of the food composition. In certainaspects, provided is a food composition comprising a base food productthat is coated or filled with the claimed food composition.

In some aspects, provided is an agricultural marc powder having (i) anaverage particle size of less than 100 microns, (ii) a soluble fibercontent of at least 5% by weight, or (iii) a polyphenol content of atleast 0.1 mg GAE/g, or any combination of (i)-(iii). In certain aspects,provided is an agricultural marc powder having one or more of thefollowing properties: (i) an average particle size of less than 100microns, (ii) a soluble fiber content of at least 5% by weight, and(iii) a polyphenol content of at least 0.1 mg GAE/g. In one aspect,provided is a food composition comprising such agricultural marc.

In other aspects, provided is a method of preparing any of the foodcompositions described herein. In some embodiments, the methodcomprises: combining an agricultural marc with a chocolate basecomposition, or one or more ingredients of the chocolate basecomposition to produce the food composition. In some embodiments, thechocolate base composition comprises semi-sweet chocolate, darkchocolate, milk chocolate, white chocolate, or high-flavanol chocolate.In some variations, the chocolate base composition comprises cocoasolids, cocoa butter, or a combination thereof. In some variations, thechocolate base composition comprises further comprises nuts, creams,caramels, filling, toffee, milk or milk products, vegetable fats, coloradditives, flavorings, flavor extracts, emulsifiers, vitamins, minerals,salt, or artificial sweetener, or any combination thereof. In someembodiments, the chocolate composition comprising agricultural marc hasincreased fruity aromatic attributes, grape aromatic attributes, and/orsour aromatic attributes compared to a chocolate composition producedfrom the same chocolate base composition and lacking agricultural marc.In certain embodiments, the chocolate composition comprisingagricultural marc has similar bitter taste attributes, sweet tasteattributes, pleasant mouthfeel attributes, and/or grape aromaticattributes compared to a chocolate composition produced from the samechocolate base composition and lacking agricultural marc. In someembodiments, the chocolate composition comprising agricultural marc hasdecreased bitter taste attributes compared to a chocolate compositionproduced from the same chocolate base composition and lackingagricultural marc.

DESCRIPTION OF THE FIGURES

The present application can be understood by reference to the followingdescription taken in conjunction with the accompanying figures.

FIG. 1 depicts the sensory characteristics of chocolate containingChardonnay marc as compared to control chocolates lacking Chardonnaymarc. The chocolate with marc is shown as vertical lines, while therange of values for the control chocolates are shown as horizontal bars.Where the value for the chocolate containing marc overlaps with thecontrol values, the value for the chocolate containing marc is shown asa white vertical line. The control chocolates did not have detectablenonfat dry milk or raisin aromatics.

FIG. 2A depicts the particle size distribution of agricultural marcsamples. The x-axis shows the particle size in logarithmic scale, andthe y-axis shows the volume percentage of particles at each particlesize.

FIG. 2B depicts the particle size distribution of chocolates with andwithout agricultural marc. The x-axis shows the particle size inlogarithmic scale, and the y-axis shows the volume percentage ofparticles at each particle size.

FIG. 3A depicts the particle size distributions of chocolates made withvarious concentrations of Chardonnay marc. The x-axis shows the particlesize and the y-axis shows the volume percentage of particles at eachparticle size.

FIGS. 3B-3I depict the sensory attributes of chocolates produced withChardonnay marc concentrations ranging from 5% to 50% by weight, ascompared to a control chocolate having the same base composition butlacking Chardonnay marc. FIG. 3B depicts the cocoa aromatic attributesof the chocolates. FIG. 3C depicts the fruity aromatic attributes of thechocolates. FIG. 3D depicts the inverse correlation between the cocoaand fruity aromatic attributes of the chocolates with an increasingconcentration of Chardonnay marc. FIG. 3E depicts the roasty aromaticattributes of the chocolates. FIG. 3F depicts the pleasant mouthfeelattributes of the chocolates. FIG. 3G depicts the bitter tasteattributes of the chocolates. FIG. 3H depicts the sweet taste attributesof the chocolates. FIG. 3I depicts the sour taste attributes of thechocolates. In each of FIGS. 3B-3C and 3E-3I, samples with no letters incommon are significantly different from each other according to aTukey-Kramer HSD test.

FIG. 4A depicts the particle size distributions of chocolates made withvarious fruit marcs at a concentration of 15% by weight. The x-axisshows the particle size and the y-axis shows the volume percentage ofparticles at each particle size.

FIGS. 4B-4J depict sensory attributes of chocolates produced withConcord grape, pomegranate, Chardonnay, and blueberry marcs at aconcentration of 15% by weight, as compared to a control chocolatehaving the same base composition but lacking marc. FIG. 4B depicts thecocoa aromatic attributes of the chocolates. FIG. 4C depicts the totalfruit aromatic attributes of the chocolates. FIG. 4D depicts theblueberry aromatic attributes of the chocolates. FIG. 4E depicts thegrape aromatic attributes of the chocolates. FIG. 4F depicts thecaramelized aromatic attributes of the chocolates. FIG. 4G depicts thepleasant mouthfeel attributes of the chocolates. FIG. 4H depicts thebitter taste attributes of the chocolates. FIG. 4I depicts the sweettaste attributes of the chocolates. FIG. 4J depicts the sour tasteattributes of the chocolates. In each of FIGS. 4B-4J, samples with noletters in common are significantly different from each other accordingto a Tukey-Kramer HSD test.

DETAILED DESCRIPTION

The following description sets forth exemplary compositions, methods,parameters and the like. It should be recognized, however, that suchdescription is not intended as a limitation on the scope of the presentdisclosure but is instead provided as a description of exemplaryembodiments.

In some aspects, provided are food compositions that incorporateagricultural marc. In some embodiments, the food compositions arechocolate compositions. For example, in certain aspects, provided is achocolate composition that incorporates agricultural marc.

Incorporation of agricultural marc into food compositions, includingchocolate, can enhance the human sensory experience and improvenutrition of such food compositions. In some variations, incorporatingagricultural marc into chocolate formulations may reduce bitterness,reduce astringency, alter textural and visual appeal, improve mouthfeel,and/or enhance flavor and aroma profile. In certain variations, suchincorporation may lead to functional improvements in the resultingchocolate composition. For example, incorporating agricultural marcderived from fruits or vegetables into chocolate formulations canimprove shelf life, reduce costs of inputs, alter the ratios of otheringredients, increase fiber content, increase dietary phenol content,decrease sugar content, and/or decrease total caloric content.

The following describes the agricultural marc, the food compositions,and the methods of producing such food compositions in further detail.

Agricultural Marc

In some embodiments, agricultural marc comprises byproduct resultingfrom the harvesting and processing of fruits or vegetables. Marc is alsoknown in the art as pomace. In some embodiments, marc can include seeds,skins, rinds, pulp, juice, oil, or any other component of a fruit orvegetable that is not utilized in the primary purpose of fruit orvegetable processing, or is produced as a byproduct within a fruit orvegetable processing process. For example, in one variation, grape marcmay include grape stems, seeds, skins, oils, and pulp that are notutilized in a wine or juice production.

In certain embodiments, agricultural marc may be obtained from anyprocess that produces juice or oil from fruits or vegetables. In someembodiments, the agricultural marc is obtained from vine-grown fruitsand vegetables. For example, in one variation, the agricultural marc isobtained from tomato, grape, berries, cucumber, melon, kiwifruit,passionfruit, or squash. In another variation, agricultural marc may beobtained from red or blue berries, including, but not limited to, redgrape, white grape, cranberry, blueberry, blackberry, raspberry,mulberry, huckleberry, chokeberry, elderberry, gooseberry, lingonberry,boysenberry, red currant, black currant, acai berry, goji berry, or capegooseberry. In certain embodiments, the agricultural marc is obtainedfrom tree fruits. For example in some variations, agricultural marc maybe derived from apple, olive, avocado, pomegranate, guava, papaya,citrus fruit, or stone fruit. In some variations, agricultural marc maybe derived from orange, lemon, lime, grapefruit, tangerine, pomelo,kumquat, tangelo, yuzu, or citron. In some variations, agricultural marcmay be derived from mango, peach, plum, apricot, cherry, nectarine,lychee, or coconut. In certain embodiments, the agricultural marc isderived from root vegetables. For example, in some variations,agricultural marc may be derived from carrot, beet, or potato. In yetadditional embodiments, agricultural marc may be derived frompineapples, celery, leafy green vegetables, kale, spinach, herbs,sugarcane, palm, or any other fruit or vegetable. In some embodiments,the agricultural marc may be derived from any part of a plant grown inthe process of producing the fruits or vegetables described herein. Insome embodiments, agricultural marc is derived from any combination ofsources described herein.

In some embodiments, the agricultural marc comprises or consistsessentially of a fruit marc. In certain embodiments, the agriculturalmarc comprises or consists essential of a berry marc. In somevariations, the agricultural marc comprises or consists essentially ofblueberry marc. In some embodiments, the agricultural marc comprises orconsists essentially of a grape marc. In certain embodiments, theagricultural marc comprises or consists essentially of Chardonnay marc.In certain embodiments, the agricultural marc comprises or consistsessentially of Concord grape marc. In some embodiments, the agriculturalmarc comprises a mixture of two or more agricultural marcs describedherein.

In some variations, the agricultural marc used herein may be obtainedusing any known methods or techniques, or be purchased from anycommercially available sources. In certain variations, the agriculturalmarc may undergo one or more processing steps prior to incorporation toprepare the food composition. In some variations, the agricultural marcis crushed, milled, ground, homogenized, passed through a screen orsieve, centrifuged, micronized, pulverized, rinsed (e.g., by washingwith water) and/or dried (e.g., removing water by pressing and/or otherdrying techniques).

In certain embodiments, the agricultural marc comprises an agriculturalmarc powder having an average particle size of less than 100 microns(i.e., micrometers (μm)). In some variations, the agricultural marcpowder comprises soluble fiber present in an amount of 5% of the weightof the pure marc powder. In other variations, the agricultural marcpowder comprises phenols present in an amount of at least 0.1 mg gallicacid equivalent per gram of pure agricultural marc powder (mg GAE/g).

In some embodiments, the agricultural marc incorporated into the foodcomposition has an average particle size of less than or equal to 150microns, less than or equal to 100 microns, less than or equal to 90microns, less than or equal to 80 microns, less than or equal to 70microns, less than or equal to 60 microns, less than or equal to 50microns, less than or equal to 40 microns, less than or equal to 30microns, less than or equal to 20 microns, or less than or equal to 10microns, less than or equal to 5 microns, less than or equal to 1micron, less than or equal to 0.5 micron, or less than or equal to 0.1micron; or between 0.1 micron and 0.5 micron, between 0.5 micron and 1micron, between 1 micron and 5 microns, between 5 microns and 10microns, between 10 microns and 20 microns, between 10 microns and 30microns, between 15 microns and 25 microns, between 15 microns and 30microns, between 20 microns and 30 microns, between 20 microns and 35microns, between 20 microns and 40 microns, between 25 microns and 35microns, between 25 microns and 40 microns, between 30 microns and 40microns, between 40 microns and 50 microns, between 50 microns and 60microns, between 60 microns and 70 microns, between 70 microns and 80microns, between 80 microns and 90 microns, or between 90 microns and100 microns.

The average particle size of the agricultural marc in the foodcomposition can be reduced using any suitable methods or techniquesknown in the art. For example, grinding or milling may be employed toreduce the particle size of agricultural marc to the desired range priorto incorporation into the food composition. In some embodiments, theagricultural marc is dry-milled prior to incorporation into the foodcomposition. The average particle size of the agricultural marc in thefood composition can be measured using any suitable methods ortechniques known in the art including, but not limited to, by micrometeror laser diffraction.

In some variations, the reduced particle size of the agricultural marcincorporated into the food composition can improve consumer experienceand/or utility, for example, by improving product stability andreplacing stabilizers; increasing soluble fiber content andbioavailability; increasing dietary phenol content and bioavailability;improving aromatic and flavor profiles in the food composition; loweringthe cost of agricultural marc utilization; increasing nutritionalbenefit; improving production efficiency; and/or altering formulationsof ingredients to reduce overall production costs.

In some embodiments, the agricultural marc powder has a soluble fibercontent of at least 5% of the weight of the pure marc powder. In somevariations, the agricultural marc powder has a soluble fiber content ofat least 10%, at least 20%, at least 30%, at least 40%, at least 50%, atleast 60%, or at least 70% by weight. In other variations, theagricultural marc powder has a soluble fiber content between 5% and 10%,between 10% and 20%, between 20% and 30%, between 30% and 40%, between40% and 50%, between 50% and 60%, or between 60% and 70% by weight.

In some embodiments, the agricultural marc comprises an amount ofphenols and/or polyphenols, which may include, but are not limited to,flavonoids (e.g., flavanols, also known as flavan-3-ols), phenolicacids, stilbenes, and the like. In some embodiments, the agriculturalmarc powder has a total phenolic content of at least 0.1 mg GAE/g.Gallic acid equivalents (GAE) is a standard means of expressing totalphenolic content in a sample. GAE can be determined by the FolinCiocalteau method (Taga, M. S.; Miller, E. E.; Pratt, D. E. Chia seedsas a source of natural lipid antioxidants. Journal of American OilChemistry Society 1984, 61, 928-931), or using any suitable means knownin the art. In some variations, the agricultural marc powder may have atotal phenolic content of at least 0.5 mg GAE/g, at least 1 mg GAE/g, atleast 5 mg GAE/g, at least 10 mg GAE/g, at least 20 mg GAE/g, at least30 mg GAE/g, at least 40 mg GAE/g, at least 50 mg GAE/g, at least 60 mgGAE/g, at least 70 mg GAE/g, at least 80 mg GAE/g, or at least 90 mgGAE/g. In other variations, the agricultural marc powder may have atotal phenolic content of between 0.1 mg GAE/g and 0.5 mg GAE/g, between0.5 mg GAE/g and 1 mg GAE/g, between 1 mg GAE/g and 5 mg GAE/g, between5 mg GAE/g and 10 mg GAE/g, between 10 mg GAE/g and 20 mg GAE/g, between20 mg GAE/g and 30 mg GAE/g, between 30 mg GAE/g and 40 mg GAE/g,between 40 mg GAE/g and 50 mg GAE/g, between 50 mg GAE/g and 60 mgGAE/g, between 60 mg GAE/g and 70 mg GAE/g, between 70 mg GAE/g and 80mg GAE/g, or between 80 mg GAE/g and 90 mg GAE/g.

In some embodiments, the agricultural marc comprises flavonoids. Incertain embodiments, the agricultural marc comprises flavan-3-ols. Insome variations, the agricultural marc comprises (−)-gallocatechin,(−)-epigallocatechin, (+)-catechin, (−)-epigallocatechin gallate,(−)-epicatechin, (−)-epicatechin gallate, or any combination thereof. Insome variations, the agricultural marc comprises (−)-gallocatechin in anamount of at least about 100 mg/kg dry weight (e.g., at least about 100mg/kg, at least about 250 mg/kg, at least about 500 mg/kg, at leastabout 750 mg/kg, at least about 1,000 mg/kg, at least about 1,250 mg/kg,or at least about 1,500 mg/kg dry weight). In additional variations, theagricultural marc comprises (−)-epigallocatechin in an amount of atleast 50 mg/kg dry weight (e.g., at least about 50 mg/kg, at least about100 mg/kg, at least about 125 mg/kg, at least about 150 mg/kg, at leastabout 175 mg/kg, at least about 200 mg/kg, at least about 225 mg/kg, orat least about 250 mg/kg dry weight). In some variations, theagricultural marc comprises (+)-catechin in an amount of at least about50 mg/kg dry weight (e.g., at least about 50 mg/kg, at least about 100mg/kg, at least about 200 mg/kg, at least about 300 mg/kg, at leastabout 400 mg/kg, at least about 500 mg/kg, or at least about 600 mg/kgdry weight). In additional variations, the agricultural marc comprises(−)-epigallocatechin gallate in an amount of at least about 1 mg/kg dryweight (e.g., at least about 1 mg/kg, at least about 5 mg/kg, at leastabout 10 mg/kg, at least about 15 mg/kg, at least about 20 mg/kg, or atleast about 25 mg/kg dry weight). In certain variations, theagricultural marc comprises (−)-epicatechin in an amount of at leastabout 100 mg/kg dry weight (e.g., at least about 100 mg/kg, at leastabout 200 mg/kg, at least about 300 mg/kg, at least about 400 mg/kg, atleast about 500 mg/kg, at least about 600 mg/kg, at least about 700mg/kg, or at least about 800 mg/kg dry weight). In additionalvariations, the agricultural marc comprises (−)-epicatechin gallate inan amount of at least about 1 mg/kg dry weight (e.g., at least about 1mg/kg, at least about 5 mg/kg, at least about 10 mg/kg, at least about15 mg/kg, at least about 20 mg/kg, or at least about 25 mg/kg dryweight).

In some embodiments, the agricultural marc comprises phenolic acids. Forexample, in certain embodiments, the agricultural marc comprises gallicacid, vanillic acid, or a combination thereof. In some variations, theagricultural marc comprises gallic acid in an amount of at least 10mg/kg dry weight (e.g., at least about 10 mg/kg, at least about 20mg/kg, at least about 40 mg/kg, at least about 60 mg/kg, at least about80 mg/kg, at least about 100 mg/kg, or at least about 120 mg/kg dryweight). In some variations, the agricultural marc comprises vanillicacid in an amount of at least 1 mg/kg dry weight (e.g., at least about 1mg/kg, at least about 2 mg/kg, at least about 4 mg/kg, at least about 6mg/kg, at least about 8 mg/kg, at least about 10 mg/kg, at least about12 mg/kg, or at least about 15 mg/kg dry weight).

In some embodiments, the agricultural marc comprises stilbenes. Forexample, in certain embodiments, the agricultural marc comprisestrans-resveratrol. In some variations, the agricultural marc comprisestrans-resveratrol in an amount of at least about 1 mg/kg dry weight(e.g., at least about 1 mg/kg, at least about 5 mg/kg, at least about 10mg/kg, at least about 15 mg/kg, at least about 20 mg/kg, or at leastabout 25 mg/kg dry weight).

In certain embodiments, the agricultural marc is derived from seeds. Forexample, in one variation to obtain agricultural marc from seeds, theseeds may first be separated from skins, stems, and/or leaves. The seedsare then pressed to separate seed oil (e.g., by cold press, hot press,or solvent extraction methods), leaving behind a de-fatted seed materialafter oil pressing (e.g., a meal or flour). The meal or flour can bedried, and then processed using any of the particle size reductiontechniques described herein to yield the agricultural marc in powderform. In one variation, agricultural marc is derived from grape seedsthat have been dried and pressed to release the seed oil. In anothervariation, agricultural marc is derived from milling of fruit orvegetable seeds. In other variations, agricultural marc is derived fromolives. In another variation, olives may be milled and malaxed toextract the oil, and the resulting agricultural marc byproduct isutilized in the food compositions.

Grape Marc

In some embodiments, grape marc is used in the food compositionsdescribed herein. The grape plant from which grape marc is obtained maybe any species of the genus Vitis. For example, grape marc may bederived from Vitis vinifera, Vitis amurensis, Vitis labrusca, Vitismustangensis, Vitis riparia, or Vitis rotundifolia. The grape marc maybe obtained from any suitable grape variety, including for example,Chardonnay, Concord, Pinot Noir, Pinot Grigio, Sauvignon Blanc, CabernetSauvignon, Zinfandel, Merlot, Malbec, Thompson, Mauzac, Grenache,Grenache Blanc, Syrah, Riesling, Viognier, or any combination thereof.

In some embodiments, the agricultural marc comprises or consistsessentially of marc from a fruit of a plant of the clade Rosids. In someembodiments, the agricultural marc comprises or consists essentially ofgrape marc. In certain embodiments, the agricultural marc comprises orconsists essentially of marc from a fruit of a plant in the orderVitales. In certain embodiments, the agricultural marc comprises orconsists essentially of marc from a fruit of a plant in the familyVitaceae. In certain embodiments, the agricultural marc comprises orconsists essentially of marc from a fruit of a plant in the genus Vitis.In certain embodiments, the agricultural marc comprises or consistsessentially of Chardonnay marc. In certain embodiments, the agriculturalmarc comprises or consists essentially of Concord grape marc. In someembodiments, the agricultural marc comprises a mixture of two or moregrape marcs described herein.

In some embodiments, the grape from which marc is obtained is a grapegrown in a coastal region. In some embodiments, the grape is a grapegrown in a Winkler region climate type I, II, III, IV or V. In somevariations, the agricultural marc is obtained from grapes grown in thecoastal valleys of Northern California, e.g., the Napa Valley and/or theSonoma Valley. In another variation, the grape marc is obtained fromgrapes grown in other, hotter, inland valley vineyards, including anyother suitable environments, states and/or countries.

In some embodiments, the food compositions incorporate Chardonnay marc,Concord grape marc, Pinot Noir marc, Pinot Grigio marc, Sauvignon Blancmarc, Cabernet Sauvignon marc, Zinfandel marc, Merlot marc, Malbec marc,Thompson marc, Mauzac marc, Grenache marc, Grenache Blanc marc, Syrahmarc, Riesling marc, Viognier marc, or any combination thereof. In someembodiments, the grape marc comprises Chardonnay marc, Concord grapemarc, or a combination thereof. In one variation, the grape marc isChardonnay marc. In another variation, the grape marc is Concord grapemarc.

In some embodiments, grape marc may be derived from a juice productionprocess. For example, in some variations grapes are crushed to producejuice, and the remaining stems, leaves, skins, pulp, and/or seeds areutilized for grape marc. In other embodiments, grape marc is derivedfrom a wine fermentation process. For example, in other variations,grape marc is derived from crushed whole grapes, including stems,leaves, skins, pulp, and/or seeds, which have undergone a fermentationprocess. In yet another variation, grape marc is derived from yeastlees, including, for example, the residue of pressed grapes, smallpieces of stalks, yeast cells, and other byproducts from the winefermentation process. Grape marc derived from a wine-making process mayalso be known in the art as wine marc or wine pomace.

Grape marc may generally be obtained using any suitable processes knownin the art. For example, grape marc may be obtained from a juiceproduction process. The grape marc may be passed through acrusher/destemmer to remove stems and leaves. Any stones and/or metalpresent in the marc may also be removed using any suitable techniquesknown in the art. The marc may be rinsed with water, following bypressing to remove at least a portion of the water. The marc may befurther dried using any suitable means known in the art including, forexample, conducive heat or hot air drying. Any particle size reductiontechnique known in the art or described herein may then be employed toproduce a marc powder from the dried marc.

In other embodiments, grape marc is made by separating and drying grapeseeds, for example, from the materials produced after grapes are pressedto produce grape juice (e.g., to make wine). The grape seeds can be“cold-pressed” to defat them (producing seed oil as a byproduct). Afterthe oil is expelled, the press cake can be milled to produce anagricultural marc in powder form. In one embodiment, after juicing, thegrape seed is separated from the skins, cleaned, dried, mechanicallydefatted, finely milled and sifted to create a marc with the averageparticle sizes described herein.

In yet other embodiments, the grape marc is obtained from a defattedportion of the grape seed. In some variations, the grape marc comprisesdefatted grape seeds that are not extractable by an organic solvent,e.g., are not extractable by ethanol and/or methanol. In certainaspects, the grape marc is prepared from seeds having an epicatechincontent of at least 600 mg of epicatechin per 100 g of seeds or anepicatechin content of at least 700 mg of epicatechin per 100 g ofseeds. In specific embodiments, the epicatechin content ranges from600-800 mg/100 g of seeds or from 650-800 mg/100 g of seeds.

In some embodiments, the grape marc may be derived from whole grape marcor a portion thereof including fractions of seed, skin, leaf, stem, andthe like. These fractions can also be present in a mixture of differentratios.

In some embodiments, grape marc can also be purchased from a variety ofsources, which are often sold as seed flours. The seed flour may bepurchased as grape marc in powder form. In some embodiments, this isproduct is further milled and sifted to produce a grape marc with asmaller particle size.

In some embodiments, the grape marc is a Chardonnay marc. In certainembodiments, the grape marc is a Chardonnay marc having an averageparticle size of less than 300 microns. In one variation, the grape marcis a Chardonnay marc having a particle size of about 250 microns. Incertain embodiments, the grape marc is a Chardonnay marc having anaverage particle size of less than 100 microns. In certain embodiments,the grape marc is a Chardonnay marc having an average particle size ofless than 40 microns. In certain embodiments, the grape marc is aChardonnay marc having an average particle size of between about 30microns and about 40 microns. In one embodiment, the grape marc is aChardonnay marc having a particle size of about 35 microns.

In some embodiments, the grape marc (e.g., Chardonnay marc) comprisesflavan-3-ols, phenolic acids, stilbenes, or a combination thereof. Incertain embodiments, the grape marc (e.g., Chardonnay marc) comprises(−)-gallocatechin in an amount of between about 1,200 mg/kg and about1,800 mg/kg dry weight (e.g., about 1,500 mg/kg dry weight). In certainembodiments, the grape marc (e.g., Chardonnay marc) comprises(−)-epigallocatechin in an amount of between about 200 mg/kg and about300 mg/kg dry weight (e.g., about 250 mg/kg dry weight). In certainembodiments, the grape marc (e.g., Chardonnay marc) comprises(+)-catechin in an amount of between about 500 mg/kg and about 850 mg/kgdry weight (e.g., about 670 mg/kg dry weight). In certain embodiments,the grape marc (e.g., Chardonnay marc) comprises (−)-epigallocatechingallate in an amount of between about 20 mg/kg and about 30 mg/kg dryweight (e.g., about 25 mg/kg dry weight). In certain embodiments, thegrape marc (e.g., Chardonnay marc) comprises (−)-epicatechin in anamount of between about 700 mg/kg and about 1,100 mg/kg dry weight(e.g., about 900 mg/kg dry weight). In certain embodiments, the grapemarc (e.g., Chardonnay marc) comprises (−)-epicatechin gallate in anamount of between about 20 mg/kg and about 30 mg/kg dry weight (e.g.,about 25 mg/kg dry weight). In certain embodiments, the grape marc(e.g., Chardonnay marc) comprises gallic acid in an amount of betweenabout 90 mg/kg and about 140 mg/kg dry weight (e.g., about 115 mg/kg dryweight). In certain embodiments, the grape marc (e.g., Chardonnay marc)comprises vanillic acid in an amount of between about 10 mg/kg and about20 mg/kg dry weight (e.g., about 15 mg/kg dry weight). In certainembodiments, the grape marc (e.g., Chardonnay marc) comprisestrans-resveratrol in an amount of between about 20 mg/kg and about 30mg/kg dry weight (e.g., about 26 mg/kg dry weight).

Food Compositions

The agricultural marc described herein is incorporated into foodcompositions. In some embodiments, the food composition comprisesagricultural marc incorporated into chocolate.

Chocolate may be produced by various methods and techniques known in theart. For example, in some variations, the chocolate is produced fromcocoa beans that have been fermented, dried, roasted, and separated fromtheir skins. The beans are ground into a cocoa paste, then melted toform a liquor, which may be separated into cocoa solids and cocoabutter, or cooled and molded into raw chocolate. The raw chocolate maybe combined with varying amounts of additional cocoa butter to formdifferent types of chocolate.

In some variations, the food composition comprises agricultural marcincorporated into chocolate liquor (also referred to as unsweetenedchocolate or cocoa liquor). In some variations, the food compositioncomprises agricultural marc combined with one or more of cocoa butter,cocoa powder, or cocoa solids. In certain variations, the agriculturalmarc is incorporated into chocolate, wherein the chocolate is darkchocolate, baking chocolate, milk chocolate, sweet chocolate, semi-sweetchocolate, buttermilk chocolate, skim-milk chocolate, mixed dairyproduct chocolate, low fat chocolate, or white chocolate. In oneembodiment, the chocolate is compound chocolate. In some variations, thechocolate comprises cocoa powder, vegetable fats, and sugar. In othervariations, the chocolate compositions comprise tropical fats or oils,such as, for example, coconut oil or palm oil.

In certain embodiments, the chocolate composition is in the form ofchocolate candies, chocolate bars, chocolate chips, chocolate coatings,chocolate-flavored confections, chocolate-flavored compound coatings,chocolate drinks, or other chocolate-based or chocolate-flavoredproducts. In certain variations, the chocolate composition may beunsweetened, semi-sweet or dark chocolate, or have unsweetenedchocolate, semi-sweet chocolate, dark chocolate, or chocolate liquor asa base composition.

In some variations, the chocolate composition comprises high-flavanolchocolate. In certain variations, the chocolate composition containsenhanced levels of flavanols. Thus, in certain variations, agriculturalmarc is incorporated into high-flavanol chocolate-based products, orhave a high-flavanol chocolate as a base composition.

In certain embodiments, the food compositions may further include one ormore additional ingredients. In some variations, the chocolatecompositions further include sugar, cocoa butter, milk or milk products,vegetable fats, color additives, flavor extracts (e.g., vanilla),emulsifiers, vitamins, minerals, inulin, dietary fiber, artificialsweeteners, intense sweeteners, sugar alcohols, and/or any otheringredients commonly used in the art in making chocolate compositions.Examples of other suitable ingredients may include, but are not limitedto, nuts, creams, caramels, fillings, nut butters, chicory root, ortoffees. In another variation, the chocolate composition furtherincludes almonds, cocoa nibs, sea salt, smoked salt, and/or driedcherries. Any combination of the additional ingredients described hereinmay be present in the food composition.

In some embodiments wherein the food composition is a chocolatecomposition, the chocolate composition has an average particle size ofbetween 5 microns and 40 microns. In some variations, the chocolatecomposition has a particle size of between 5 microns and about 10microns, between 5 microns and 15 microns, between 5 microns and 20microns, between 10 microns and 15 microns, between 10 microns and 20microns, between 10 microns and 25 microns, between 15 microns and 20microns, between 15 microns and 25 microns, between 15 microns and 30microns,

In some embodiments, the food composition comprises a base food coatedand/or filled with the chocolate compositions incorporating agriculturalmarc as described herein. For example, in some variations, the foodcomposition is a food product with a chocolate coating, wherein thechocolate coating comprises agricultural marc incorporated into thechocolate. In other variations, the food composition is a food productwith a chocolate filling, wherein the chocolate filling comprisesagricultural marc incorporated into the chocolate. In certainembodiments, food products which may be coated or filled with achocolate composition comprising agricultural marc include confectionaryproducts, breads, pastries, snacks, ice cream, candies, wafers, nuts,chips, pretzels, fruits, cookies, cakes, nutritional supplements (e.g.,fiber supplements), or any other type of food product.

In other aspects, provided are articles of manufacture comprising thefood compositions of the present disclosure in suitable packaging. Insome embodiments, the articles of manufacture further comprises a label(e.g., nutritional label).

Marc Content

In some embodiments, the agricultural marc is present in an amount of atleast 0.5%, at least 1%, at least 5%, at least 10%, at least 15%, atleast 20%, or at least 25% by weight of the total food composition. Incertain embodiments, the agricultural marc is present in an amount ofbetween 5% and 10%, between 5% and 15%, between 10% and 15%, between 10%and 20%, between 15% and 20%, between 15% and 25%, between 15% and 30%,between 20% and 25%, between 20% and 30%, between 25% and 30%, between25% and 35%, between 30% and 35%, between 30% and 40%, or between 40%and 50% by weight of the total food composition. In some embodiments,the agricultural marc is present in an amount of about 5%, about 10%,about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, orabout 45% by weight of the total composition. In one embodiment, theagricultural marc is present in an amount of about 15% by weight of thetotal food composition. In another embodiment, the agricultural marc ispresent in an amount of less than 15% by weight of the total foodcomposition. In yet another embodiment, the agricultural marc is presentin an amount of greater than 15% by weight of the total foodcomposition.

In some variations wherein the food composition is a chocolatecomposition, the weight ratio of agricultural marc to chocolate is atleast 1:10, at least 1:8, at least 1:5, at least 1:4, at least 1:3, orat least 1:2; or between 1:10 and 1:8, between 1:8 and 1:5, between 1:5and 1:4, between 1:4 and 1:3, between 1:3 and 1:2, or between 1:2 and1:1. In some variations wherein the food composition is a chocolatecomposition, the weight ratio of chocolate (i.e., all chocolateingredients including chocolate liquor, cocoa butter, etc.) toagricultural marc is between 1:1 and 10:1 (e.g., about 1:1, about 2:1,about 3:1, about 4:1, about 5:1, about 6:1, about 7:1, about 8:1, about9:1, or about 10:1). In some variations wherein the food composition isa chocolate composition, the weight ratio of chocolate (i.e., allchocolate ingredients including chocolate liquor, cocoa butter, etc.) toagricultural marc is between about 2:1 and about 6:1. In one variationwherein the food composition is a chocolate composition, the weightratio of chocolate to marc is about 4:1. In other variations wherein thefood composition is a chocolate composition, the weight ratio ofchocolate to marc is between about 1:1 and about 3:1. In still othervariations wherein the food composition is a chocolate composition, theweight ratio of chocolate to marc is between about 6:1 and about 10:1.

In some variations wherein the food composition is a chocolatecomposition, the chocolate composition has a ratio of cocoa butter tomarc of at least 1:2, at least 1:1, or at least 2:1; or between 1:2 and1:1, or between 1:1 and 2:1. In some variations wherein the foodcomposition is a chocolate composition, the weight ratio of cocoa butterto agricultural marc is between 1:2 and 10:1 (e.g., about 1:2, about1:1, about 2:1, about 3:1, about 4:1, about 5:1, about 6:1, about 7:1,about 8:1, about 9:1, or about 10:1). In some variations wherein thefood composition is a chocolate composition, the weight ratio of cocoabutter to agricultural marc is between about 1:1 and about 5:1. In onevariation wherein the food composition is a chocolate composition, theweight ratio of cocoa butter to agricultural marc is about 2:3 (i.e.,about 1.5:1).

In some embodiments wherein the food composition is a chocolatecomposition, the chocolate composition comprises at least 5% fruit marc(e.g., berry marc) by weight of the total composition (e.g., about 5%,about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about40%, or about 45% by weight of the total composition). In certainembodiments wherein the food composition is a chocolate composition, thechocolate composition comprises fruit marc (e.g., berry marc), whereinthe weight ratio of chocolate to fruit marc (e.g., berry marc) isbetween 10:1 and 1:1 (e.g., between 10:1 and 1:1, or between 10:1 and2:1, between 10:1 and 3:1, between 6:1 and 1:1, between 6:1 and 2:1,between 6:1 and 3:1, between 4:1 and 1:1, between 4:1 and 2:1, orbetween 4:1 and 3:1). In another embodiment, the berry marc is presentin an amount of less than 15% by weight of the total food composition.In yet another embodiment, the berry marc is present in an amount ofgreater than 15% by weight of the total food composition. In othervariations wherein the food composition is a chocolate composition, theweight ratio of chocolate to berry marc is between about 1:1 and about3:1. In still other variations wherein the food composition is achocolate composition, the weight ratio of chocolate to berry marc isbetween about 6:1 and about 10:1.

In some embodiments wherein the food composition is a chocolatecomposition, the chocolate composition comprises at least 5% blueberrymarc by weight of the total composition (e.g., about 5%, about 10%,about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, orabout 45%). In certain embodiments wherein the food composition is achocolate composition, the chocolate composition comprises about 15%blueberry marc by weight of the total composition. In certainembodiments wherein the food composition is a chocolate composition, thechocolate composition comprises blueberry marc, wherein the weight ratioof chocolate to blueberry marc is between 10:1 and 1:1 (e.g., between10:1 and 1:1, or between 10:1 and 2:1, between 10:1 and 3:1, between 6:1and 1:1, between 6:1 and 2:1, between 6:1 and 3:1, between 4:1 and 1:1,between 4:1 and 2:1, or between 4:1 and 3:1). In certain embodimentswherein the food composition is a chocolate composition, the chocolatecomposition comprises blueberry marc, wherein the weight ratio ofchocolate to blueberry marc is between 6:1 and 2:1. In certainembodiments, wherein the food composition is a chocolate composition,the chocolate composition comprises blueberry marc, wherein the weightratio of chocolate to blueberry marc is between 6:1 and 3:1.

In some embodiments wherein the food composition is a chocolatecomposition, the chocolate composition comprises at least 5% grape marcby weight of the total composition (e.g., about 5%, about 10%, about15%, about 20%, about 25%, about 30%, about 35%, about 40%, or about 45%by weight of the total composition). In certain embodiments wherein thefood composition is a chocolate composition, the chocolate compositioncomprises grape marc, wherein the weight ratio of chocolate to grapemarc is between 10:1 and 1:1 (e.g., between 10:1 and 1:1, or between10:1 and 2:1, between 10:1 and 3:1, between 6:1 and 1:1, between 6:1 and2:1, between 6:1 and 3:1, between 4:1 and 1:1, between 4:1 and 2:1, orbetween 4:1 and 3:1). In certain embodiments wherein the foodcomposition is a chocolate composition, the chocolate compositioncomprises grape marc, wherein the weight ratio of chocolate to grapemarc is between 6:1 and 2:1. In certain embodiments, wherein the foodcomposition is a chocolate composition, the chocolate compositioncomprises grape marc, wherein the weight ratio of chocolate to grapemarc is between 6:1 and 3:1. In another embodiment, the grape marc ispresent in an amount of less than 15% by weight of the total foodcomposition. In yet another embodiment, the grape marc is present in anamount of greater than 15% by weight of the total food composition. Inother variations wherein the food composition is a chocolatecomposition, the weight ratio of chocolate to grape marc is betweenabout 1:1 and about 3:1. In still other variations wherein the foodcomposition is a chocolate composition, the weight ratio of chocolate togrape marc is between about 6:1 and about 10:1.

In some embodiments wherein the food composition is a chocolatecomposition, the chocolate composition comprises at least 5% Chardonnaymarc by weight of the total composition (e.g., about 5%, about 10%,about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, orabout 45% by weight of the total composition). In certain embodimentswherein the food composition is a chocolate composition, the chocolatecomposition comprises about 15% Chardonnay marc by weight of the totalcomposition. In other embodiments, the chocolate composition comprisesChardonnay marc in an amount of less than 15% by weight of the totalcomposition. In yet other embodiments, the chocolate compositioncomprises Chardonnay marc in an amount of greater than 15% of the totalcomposition. In certain embodiments, the chocolate composition comprisesChardonnay marc in an amount of at least 5% and less than 15% of thetotal composition. In other embodiments, the chocolate compositioncomprises Chardonnay marc in an amount of greater than 15% and up to37.5% by weight of the total composition. In certain embodiments whereinthe food composition is a chocolate composition, the chocolatecomposition comprises Chardonnay marc, wherein the weight ratio ofchocolate to Chardonnay marc is between 25:1 and 1:1 (e.g., between 25:1and 1:1, between 25:1 and 2:1, 25:1 and 3:1, between 10:1 and 1:1,between 10:1 and 2:1, between 10:1 and 3:1). In certain embodimentswherein the food composition is a chocolate composition, the chocolatecomposition comprises Chardonnay marc, wherein the weight ratio ofchocolate to Chardonnay marc is between 10:1 and 3:1. In certainembodiments, wherein the food composition is a chocolate composition,the chocolate composition comprises Chardonnay marc, wherein the weightratio of chocolate to Chardonnay marc is between 6:1 and 4:1. In otherembodiments wherein the food composition is a chocolate composition, thechocolate composition comprises Chardonnay marc, wherein the weightratio of chocolate to Chardonnay marc is between 1:1 and 3:1. In stillother embodiments, wherein the food composition is a chocolatecomposition, the chocolate composition comprises Chardonnay marc,wherein the weight ratio of chocolate to Chardonnay marc is between 5:1and 10:1.

In some embodiments wherein the food composition is a chocolatecomposition, the chocolate composition comprises at least 5% Concordgrape marc by weight of the total composition (e.g., about 5%, about10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%,or about 45% by weight of the total composition). In certain embodimentswherein the food composition is a chocolate composition, the chocolatecomposition comprises about 15% Concord grape marc by weight of thetotal composition. In certain embodiments wherein the food compositionis a chocolate composition, the chocolate composition comprises Concordgrape marc, wherein the weight ratio of chocolate to Concord grape marcis between 25:1 and 1:1 (e.g., between 25:1 and 1:1, between 25:1 and2:1, 25:1 and 3:1, between 10:1 and 1:1, between 10:1 and 2:1, between10:1 and 3:1). In certain embodiments wherein the food composition is achocolate composition, the chocolate composition comprises Concord grapemarc, wherein the weight ratio of chocolate to Concord grape marc isbetween 10:1 and 3:1. In certain embodiments wherein the foodcomposition is a chocolate composition, the chocolate compositioncomprises Concord grape marc, wherein the weight ratio of chocolate toConcord grape marc is between 6:1 and 4:1.

In certain embodiments, the chocolate composition is prepared using achocolate base composition, as described herein. In some embodiments,the chocolate base composition comprises an amount of polyphenols. Insome variations, the weight ratio of agricultural marc to thepolyphenols in the chocolate base composition is at least 1:1, at least3:1, at least 5:1, at least 10:1, or at least 15:1; or between 1:1 and3:1, between 3:1 and 5:1, between 5:1 and 10:1, or between 10:1 and15:1. In some embodiments, the chocolate base composition comprises anamount of dietary fiber. In some variations, the weight ratio ofagricultural marc to the dietary fiber in the chocolate base compositionis at least 1:1, at least 3:1, at least 5:1, at least 10:1, or at least15:1; or between 1:1 and 3:1, between 3:1 and 5:1, between 5:1 and 10:1,or between 10:1 and 15:1.

In some embodiments, the chocolate composition comprises flavonoids,stilbenes, phenolic acids, or any combination thereof. In certainembodiments, the chocolate composition comprises flavanols (also knownas flavan-3-ols). In some variations, the chocolate compositioncomprises (−)-gallocatechin, (−)-epigallocatechin, (+)-catechin,(−)-epigallocatechin gallate, (−)-epicatechin, (−)-epicatechin gallate,or any combination thereof. In certain variations, the chocolatecomposition comprises (−)-epicatechin, (+)-catechin, (−)-catechin, orany combination thereof. In some variations, the chocolate compositioncomprises (−)-epicatechin in an amount of at least about 0.1 mg/g of thechocolate composition after defatting (e.g., at least about 0.1 mg/g, atleast about 0.5 mg/g, at least about 1.0 mg/g, at least about 1.5 mg/g,at least about 2.0 mg/g, or at least about 2.5 mg/g of the chocolatecomposition after defatting). In certain variations, the chocolatecomposition comprises (+)-catechin in an amount of at least about 2 mgper 30 g serving of the chocolate composition (e.g., at least about 2mg, at least about 5 mg, at least about 10 mg, at least about 15 mg, atleast about 20 mg, at least about 30 mg, at least about 35 mg, or atleast about 40 mg per 30 g serving of the chocolate composition). Insome variations, the chocolate composition comprises (+)-catechin in anamount of at least about 0.01 mg/g of the chocolate composition afterdefatting (e.g., at least about 0.01 mg/g, at least about 0.05 mg/g, atleast about 0.1 mg/g, at least about 0.2 mg/g, at least about 0.3 mg/g,at least about 0.4 mg/g, at least about 0.5 mg/g, at least about 0.6mg/g, or at least about 0.7 mg/g of the chocolate composition afterdefatting). In certain variations, the chocolate composition comprises(+)-catechin in an amount of at least 0.5 mg per 30 g serving of thechocolate composition (e.g., at least about 0.5 mg, at least about 1 mg,at least about 2.5 mg, at least about 5 mg, at least about 7.5 mg, atleast about 10 mg, at least about 12.5 mg, or at least about 15 mg per30 g serving of the chocolate composition). In some variations, thechocolate composition comprises (−)-catechin in an amount of at leastabout 0.01 mg/g of the chocolate composition after defatting (e.g., atleast about 0.01 mg/g, at least about 0.05 mg/g, at least about 0.1mg/g, at least about 0.15 mg/g, at least about 0.2 mg/g, or at leastabout 0.25 mg/g of the chocolate composition after defatting). Incertain variations, the chocolate composition comprises (−)-catechin inan amount of at least 0.1 mg per 30 g serving of the chocolatecomposition (e.g., at least about 0.1 mg, at least about 0.5 mg, atleast about 1 mg, at least about 1.5 mg, at least about 2 mg, at leastabout 2.5 mg, at least about 3 mg, at least about 3.5 mg, or at leastabout 4 mg per 30 g serving of the chocolate composition).

In some embodiments, the chocolate composition comprises cocoa flavanolsand procyanidins. Cocoa flavanols and procyanidins can be describedaccording to their degree of polymerization (DP), with DP1 referring tomonomeric flavanols molecules and DP2 or higher referring to oligomericprocyanidins having two or more flavanols moieties. In certainembodiments, the chocolate composition comprises cocoa flavanols andprocyanidins of DP1-7 (e.g., DP1, DP2, DP3, DP4, DP5, DP6, DP7, or anycombination thereof). In some variations, the chocolate compositioncomprises DP1, DP2, DP3, DP4, DP5, DP6, or DP7 cocoa flavanols andprocyanidins at a concentration of at least about 0.1 mg/g of thechocolate composition after defatting (e.g., at least about 0.1 mg/g, atleast about 0.5 mg/g, at least about 1 mg, at least about 1.5 mg/g, atleast about 2 mg/g, at least about 2.5 mg/g, at least about 3 mg/g, atleast about 3.5 mg/g, or at least about 4 mg/g of the chocolatecomposition after defatting). In certain embodiments, the chocolatecomposition comprises a total amount of cocoa flavanols (e.g., DP1-DP7cocoa flavanols and procyanidins) of at least about 0.5 mg/g of thechocolate composition after defatting (e.g., at least about 0.5 mg/g, atleast about 1 mg/g, at least about 2.5 mg/g, at least about 5 mg/g, atleast about 7.5 mg/g, at least about 10 mg/g, at least about 12.5 mg/g,or at least about 15 mg/g of the chocolate composition after defatting).In some embodiments, the chocolate composition comprises a total amountcocoa flavanols (e.g., DP1-DP7 cocoa flavanols and procyanidins) of atleast about 10 g per 30 g serving of the chocolate composition (e.g., atleast about 10 g, at least about 25 g, at least about 50 g, at leastabout 75 g, at least about 100 g, at least about 125 g, at least about150 g, at least about 175 g, at least about 200 g, at least about 225 g,or at least about 250 g per 30 g serving of the chocolate composition).

Methods of defatting chocolate compositions and measuring the presenceof flavonoids (including flavanols and procyanidins), phenolic acids,and stilbenes are known in the art. An exemplary such method isdescribed in Example 5.

In some embodiments, the chocolate composition has a Casson viscosity ofbetween about 5 Poise and about 30 Poise (e.g., about 5 Poise, about 10Poise, about 15 Poise, about 20 Poise, about 25 Poise, or about 30Poise). In certain embodiments, the chocolate composition has a Cassonviscosity of between about 10 Poise and about 25 Poise. In certainembodiments, the chocolate composition has a Casson viscosity of betweenabout 15 Poise and about 20 Poise. In some embodiments, the chocolatecomposition has a Casson yield stress value of between about 30 dyne/cm2and about 60 dyne/cm2 (e.g., about 30 dyne/cm2, about 35 dyne/cm2, about40 dyne/cm2, about 45 dyne/cm2, about 50 dyne/cm2, about 55 dyne/cm2, orabout 65 dyne/cm2). In certain embodiments, the chocolate compositionhas a Casson yield stress value of between about 35 dyne/cm2 and about55 dyne/cm2. In certain embodiments, the chocolate composition has aCasson yield stress value of between about 40 dyne/cm2 and about 50dyne/cm2. Methods for measuring the viscosity and yield stress ofchocolate are well-known in the art and include, for example, thestandard National Confectioners Association and Chocolate ManufacturersAssociation (NCA/CMA) method for fluid chocolate as described in Bakeret al. (2006. “Measurement of yield stress in dark chocolate usingcontrolled stress vane method.” Journal of texture studies 37.6:655-667).

In certain embodiments, provided is a food composition comprising:

between 5 and 95 wt % semi-sweet chocolate;

between 5 and 50 wt % grape marc; and

between 0.5 and 40 wt % cocoa butter.

In certain embodiments, provided is a food composition comprising:

between 5 and 95 wt % unsweetened chocolate;

between 0.5 and 50 wt % grape marc;

between 1 and 40 wt % sugar;

between 0.5 and 40 wt % cocoa butter;

less than 1 wt % emulsifiers and/or stabilizers; and

less than 1 wt % natural flavors.

In certain embodiments, provided is a food composition comprising:

between 30 and 45 wt % unsweetened chocolate;

between 5 and 50 wt % grape marc;

between 20 and 35 wt % sugar;

between 5 and 25 wt % cocoa butter;

less than 1 wt % emulsifiers and/or stabilizers; and

less than 1 wt % natural flavors.

In certain embodiments, provided is a food composition comprising:

between 5 and 95 wt % dark chocolate;

between 0.5 and 50 wt % grape marc;

between 0 and 40 wt % sugar;

between 0.5 and 40 wt % cocoa butter; and

less than 1 wt % emulsifiers and/or stabilizers.

In certain embodiments, provided is a food composition comprising:

between 60 and 80 wt % dark chocolate;

between 5 and 30 wt % grape marc;

between 0.5 and 5 wt % cocoa butter; and

less than 1 wt % emulsifiers and stabilizers.

In certain embodiments, provided is a food composition comprising:

between 9 and 95 wt % chocolate liquor;

between 0.5 and 50 wt % grape marc;

between 1 and 40 wt % sugar;

between 0.5 and 40 wt % cocoa butter; and

less than 1 wt % emulsifiers and stabilizers.

In certain embodiments, provided is a food composition comprising:

between 30 and 40 wt % chocolate liquor;

between 20 and 30 wt % grape marc;

between 5 and 35 wt % sugar;

between 5 and 35 wt % cocoa butter; and

less than 1 wt % emulsifiers and/or stabilizers.

In certain embodiments, provided is a food composition comprising:

between 5 and 95 wt % high-flavanol chocolate;

between 0.5 and 50 wt % grape marc;

between 0 and 80 wt % semi-sweet chocolate; and

between 0.5 and 40 wt % cocoa butter.

In certain embodiments, provided is a food composition comprising:

between 50 and 70 wt % high-flavanol chocolate;

between 15 and 30 wt % grape marc;

between 0 and 10 wt % semi-sweet chocolate; and

between 1 and 10 wt % cocoa butter.

In certain embodiments, provided is a food composition comprising:

between 5 and 10 wt % high-flavanol chocolate;

between 10 and 25 wt % grape marc;

between 60 and 80 wt % semi-sweet chocolate; and

between 1 and 10 wt % cocoa butter.

In one variation of the foregoing, the grape marc is a Chardonnay marc.In some variations of the foregoing, the grape marc comprises orconsists essentially of Chardonnay marc.

In some variations, the food composition has:

(i) less than 1 wt % of stabilizers;

(ii) less than 1 wt % of emulsifiers;

(iii) at least 10 wt % of dietary fiber;

(iv) at least 2 wt % of soluble fiber;

(v) at least 0.5 wt % of dietary phenol;

(vi) at least 0.5 wt % of flavanols;

(vii) fruit complex aromatics at a rating of at least 1.5 or higher, asmeasured by Spectrum Descriptive Analysis (SDA); for example, using themethod described in Example 4 of the present disclosure;

(viii) red fruit aromatics at a rating of at least 1.0 or higher, asmeasured by SDA; for example, using the method described in Example 4 ofthe present disclosure;

(ix) cherry cordial aromatics at a rating of at least 1.1 or higher, asmeasured by SDA; for example, using the method described in Example 4 ofthe present disclosure;

(x) raisin aromatic at a rating of at least 0.5 or higher, as measuredby SDA; for example, using the method described in Example 4 of thepresent disclosure;

(xi) white raisin aromatics at a rating of at least 0.5 or higher, asmeasured by SDA; for example, using the method described in Example 4 ofthe present disclosure;

(xii) dairy complex aromatics at a rating of at least 1.0 or higher, asmeasured by SDA; for example, using the method described in Example 4 ofthe present disclosure;

(xiii) dry nonfat milk aromatics at a rating of at least 1.0 or higher,as measured by SDA; for example, using the method described in Example 4of the present disclosure;

(xiv) sour or acidic flavor notes at a rating of at least 3.0 or higher,as measured by SDA; for example, using the method described in Example 4of the present disclosure;

(xv) astringency flavor notes at a rating of 4.5 or lower, as measuredby SDA; for example, using the method described in Example 4 of thepresent disclosure;

(xvi) bitter flavor notes at a rating of 2.5 or lower, as measured bySDA; for example, using the method described in Example 4 of the presentdisclosure;

(xvii) sweet flavor notes at a rating of at least 6.0 or higher, asmeasured by SDA; for example, using the method described in Example 4 ofthe present disclosure;

(xviii) fruity or total fruit aromatic attributes at a rating of atleast 0.5 or higher (e.g., at least 0.5, at least 1.0, at least 1.5, atleast 2.0, or at least 2.5 or higher), as measured using the methoddescribed in Examples 7 and 8 of the present disclosure;

(xix) grape aromatic attributes at a rating of at least 1.0 or higher(e.g., at least 1.0, at least 1.5, at least 2.0, or at least 2.5 orhigher), as measured using the method described in Example 8 of thepresent disclosure;

(xx) grape aromatic attributes at a rating of 1.0 or lower (e.g., 1.0 orlower, or 0.5 or lower), as measured using the method described inExample 8 of the present disclosure;

(xxi) blueberry aromatic attributes at a rating of 0.5 or higher (e.g.,at least 0.5, at least 1.0, at least 1.5, at least 2.0, or at least 2.5or higher), as measured using the method described in Example 8 of thepresent disclosure;

(xxii) pleasant mouthfeel attributes at a rating of at least 1.0 orhigher (e.g., at least 1.0, at least 1.5, at least 2.0, or at least 2.5or higher), as measured using the method described in Examples 7 and 8of the present disclosure;

(xxiii) bitter taste attributes at a rating of 2.5 or lower (e.g., 2.5or lower, 2.0 or lower, 1.5 or lower, or 1.0 or lower), as measuredusing the method described in Examples 7 and 8 of the presentdisclosure;

(xxiv) sweet taste attributes at a rating of at least 1.0 or higher(e.g., at least 1.0, at least 1.5, at least 2.0, or at least 2.5 orhigher), as measured using the method described in Examples 7 and 8 ofthe present disclosure;

(xxv) sour taste attributes at a rating of at least 0.5 or higher (e.g.,at least 0.5, at least 1.0, at least 1.5, at least 2.0, or at least 2.5or higher), as measured using the method described in Examples 7 and 8of the present disclosure;

(xxvi) an average shelf life of at least 6 months, at least 10 months,at least 12 months, or at least 18 months, or between 6 months and 24months;

(xxvii) a total caloric content of less than 560 calories per 100 g;

(xxviii) a total caloric content of less than 500 calories per 100 g;

(xxix) a total caloric content of less than 400 calories per 100 g;

(xxx) a fiber content of at least 10%, at least 15%, or at least 20% byweight, or between 5% and 20% by weight of the total composition;

(xxxi) a sugar content of less than 35%, less than 30%, less than 25%,less than 20%, or less than 15% by weight of the total composition; or

(xxxii) a cacao content of at least 60%, at least 65%, at least 70%, atleast 75%, at least 80%, at least 85%, at least 90%, or at least 99%, orany combination of the foregoing (i)-(xxiii).

In some variations of the foregoing, the amounts by weight (e.g., “wt%”) are based on the weight of the total composition.

In some variations of the foregoing, aromatics and flavors are rated onthe Spectrum Descriptive Analysis (SDA) scale ranging from 0 to 15, asdescribed herein. An exemplary method for evaluating aromatics andflavors on the SDA scale is described in Example 4.

In some variations of the foregoing, aromatics and flavors are rated ona scale of 0 to 4 using a sensory evaluation method. For example, in onesuch method, a group of six panelists of varying ages and genders with10-20+ years' professional experience in the food or dietary supplementindustry are used to determine the sensory attributes of food products(e.g., chocolates) employing a modified quantitative descriptiveanalysis. At least twelve flavor attributes from three flavor categoriesmay be evaluated including: 1) retronasal aroma (seven attributes;in-mouth), 2) basic taste (four tastes; bitter, sweet, salty, sour); 3)mouthfeel—astringency (pleasant mouthfeel). Exemplary flavor attributeswhich may be evaluated are shown in Tables 1A-1C. The panelists areasked to taste each food product (e.g., chocolate) and asked to scoreeach flavor attribute on a nine-point scale from 0 to 4, in which 0=notobservable, 1=weak intensity, 2=moderate intensity, 3=strong intensity,and 4=extreme intensity (in 0.5 increments). First, the control foodproduct (e.g., chocolate) is evaluated and scored for all twelve flavorattributes. Then, each test food product (e.g., chocolate) is evaluated,and the panelists are asked to score the test food product's flavorattributes in relation to the intensity of the same flavor attribute inthe control food product(s). For palate cleansing, breaks are taken inbetween each flavor evaluation.

TABLE 1A Seven exemplary aroma attributes (Retronasal-in-mouth).Retronasal Aroma References Definitions Cocoa Roasted cacao nibs Aromaassociated with roasted cacao nibs Total Fruit Canned mixed fruit Aromaassociated with fruity (Dole) characteristics Blueberry Driedblueberries Aroma associated with blueberries Grape Grape juice Aromaassociated with grape juice (Welch's) Aroma associated with roastedRoasty Roasted coffee beans foods Nutty Almonds Aroma associated withnuts Caramelized Brown sugar Aroma associated with brown sugar

TABLE 1B Four basic tastes. Taste References Definitions Sour 0.4%citric acid solution Taste associated with citric acid solution Bitter0.02% caffeine solution Taste associated with caffeine solution Sweet 6%sucrose solution Taste associated with sucrose solution Salty 0.5% NaClsolution Taste associated with salt solution

TABLE 1C Exemplary mouthfeel attribute. Mouthfeel References DefinitionsAstringency 0.4% Alum solution Puckering/drying mouthfeel

In one embodiment, provided herein is a food composition comprisingchocolate and fruit marc, wherein (a) the fruit marc is present in anamount of between about 5% and about 40% by weight of the totalcomposition, or (b) the weight ratio of chocolate to fruit marc isbetween about 10:1 and about 1:1; and wherein the food composition has:(i) total fruit aromatic attributes at a rating of at least 0.5 orhigher on a scale of 0 to 4; (ii) bitter taste attributes at a rating of2.5 or lower on a scale of 0 to 4; and (iii) sweet taste attributes at arating of at least 1.0 or higher on a scale of 0 to 4. In somevariations of the foregoing, the food composition further has pleasantmouthfeel attributes at a rating of at least 1.0 or higher on a scale of0 to 4. In some variations of the foregoing, the food compositioncomprises a total amount of DP1-DP7 cocoa flavanols and procyanidins ofat least about 100 mg per 30 g serving of the chocolate composition. Inadditional variations of the foregoing, the food composition has anaverage particle size of between 5 microns and 40 microns. In stilladditional variations of the foregoing, the food composition comprisessugar (e.g., sucrose) in an amount of between 15% and 35% by weight ofthe total composition. In yet additional variations of the foregoing,the food composition comprises cocoa butter in an amount of between 10%and 35% by weight of the total composition. In certain variations, thearomatic, taste, mouthfeel, and/or flavor attributes of the foodcomposition are rated on a scale of 0 to 4 using a sensory evaluationmethod described herein (e.g., the sensory evaluation methods describesin Example 7 and Example 8).

In another embodiment, provided herein is a food composition comprisingchocolate and berry marc, wherein (a) the berry marc is present in anamount of between about 5% and about 40% by weight of the totalcomposition, or (b) the weight ratio of chocolate to berry marc isbetween about 10:1 and about 1:1; and wherein the food composition has:(i) total fruit aromatic attributes at a rating of at least 0.5 orhigher on a scale of 0 to 4; (ii) bitter taste attributes at a rating of2.5 or lower on a scale of 0 to 4; and (iii) sweet taste attributes at arating of at least 1.0 or higher on a scale of 0 to 4. In somevariations of the foregoing, the food composition further has pleasantmouthfeel attributes at a rating of at least 1.0 or higher on a scale of0 to 4. In some variations of the foregoing, the food compositioncomprises a total amount of DP1-DP7 cocoa flavanols and procyanidins ofat least about 100 mg per 30 g serving of the chocolate composition. Inadditional variations of the foregoing, the food composition has anaverage particle size of between 5 microns and 40 microns. In stilladditional variations of the foregoing, the food composition comprisessugar (e.g., sucrose) in an amount of between 15% and 35% by weight ofthe total composition. In yet additional variations of the foregoing,the food composition comprises cocoa butter in an amount of between 10%and 35% by weight of the total composition. In certain variations, thearomatic, taste, mouthfeel, and/or flavor attributes of the foodcomposition are rated on a scale of 0 to 4 using a sensory evaluationmethod described herein (e.g., the sensory evaluation methods describesin Example 7 and Example 8).

In another embodiment, provided herein is a food composition comprisingchocolate and grape marc, wherein (a) the grape marc is present in anamount of between about 5% and about 40% by weight of the totalcomposition, or (b) the weight ratio of chocolate to grape marc isbetween about 10:1 and about 1:1; and wherein the food composition has:(i) total fruit aromatic attributes at a rating of at least 0.5 orhigher on a scale of 0 to 4; (ii) bitter taste attributes at a rating of2.5 or lower on a scale of 0 to 4; and (iii) sweet taste attributes at arating of at least 1.0 or higher on a scale of 0 to 4. In somevariations of the foregoing, the food composition further has pleasantmouthfeel attributes at a rating of at least 1.0 or higher on a scale of0 to 4. In some variations of the foregoing, the food compositioncomprises a total amount of DP1-DP7 cocoa flavanols and procyanidins ofat least about 100 mg per 30 g serving of the chocolate composition. Inadditional variations of the foregoing, the food composition has anaverage particle size of between 5 microns and 40 microns. In stilladditional variations of the foregoing, the food composition comprisessugar (e.g., sucrose) in an amount of between 15% and 35% by weight ofthe total composition. In yet additional variations of the foregoing,the food composition comprises cocoa butter in an amount of between 10%and 35% by weight of the total composition. In certain variations, thearomatic, taste, mouthfeel, and/or flavor attributes of the foodcomposition are rated on a scale of 0 to 4 using a sensory evaluationmethod described herein (e.g., the sensory evaluation methods describesin Example 7 and Example 8).

In another embodiment, provided herein is a food composition comprisingchocolate and Chardonnay marc, wherein (a) the Chardonnay marc ispresent in an amount of between about 5% and about 40% by weight of thetotal composition, or (b) the weight ratio of chocolate to Chardonnaymarc is between about 10:1 and about 1:1; and wherein the foodcomposition has: (i) total fruit aromatic attributes at a rating of atleast 0.5 or higher on a scale of 0 to 4; (ii) bitter taste attributesat a rating of 1.5 or lower on a scale of 0 to 4; (iii) sweet tasteattributes at a rating of at least 1.0 or higher on a scale of 0 to 4.In some variations of the foregoing, the food composition further haspleasant mouthfeel attributes at a rating of at least 1.0 or higher on ascale of 0 to 4. In certain variations of the foregoing, the foodcomposition further has grape aromatic attributes at a rating of 1.0 orlower on a scale of 0 to 4. In some variations of the foregoing, thefood composition comprises a total amount of DP1-DP7 cocoa flavanols andprocyanidins of at least about 100 mg per 30 g serving of the chocolatecomposition. In additional variations of the foregoing, the foodcomposition has an average particle size of between 5 microns and 40microns. In still additional variations of the foregoing, the foodcomposition comprises sugar (e.g., sucrose) in an amount of between 15%and 35% by weight of the total composition. In yet additional variationsof the foregoing, the food composition comprises cocoa butter in anamount of between 10% and 35% by weight of the total composition. Incertain variations, the aromatic, taste, mouthfeel, and/or flavorattributes of the food composition are rated on a scale of 0 to 4 usinga sensory evaluation method described herein (e.g., the sensoryevaluation methods describes in Example 7 and Example 8).

In another embodiment, provided herein is a food composition comprisingchocolate and Chardonnay marc, wherein (a) the Chardonnay marc ispresent in an amount of between about 10% and about 20% by weight of thetotal composition, or (b) the weight ratio of chocolate to Chardonnaymarc is between about 6:1 and about 3:1; and wherein the foodcomposition has: (i) total fruit aromatic attributes at a rating ofbetween 1.0 and 2.0 on a scale of 0 to 4; (ii) bitter taste attributesof 1.5 or less on a scale of 0 to 4; (iii) sweet taste attributes at arating of at least 1.5 or greater on a scale of 0 to 4, and (iv) grapearomatic attributes at a rating of 1.0 or lower on a scale of 0 to 4. Insome variations of the foregoing, the food composition further haspleasant mouthfeel attributes at a rating of between 2.0 and 3.5 on ascale of 0 to 4. In some variations of the foregoing, the foodcomposition comprises a total amount of DP1-DP7 cocoa flavanols andprocyanidins of at least about 100 mg per 30 g serving of the chocolatecomposition. In additional variations of the foregoing, the foodcomposition has an average particle size of between 30 microns and 45microns. In still additional variations of the foregoing, the foodcomposition comprises sugar (e.g., sucrose) in an amount of 30% or lowerby weight of the total composition. In yet additional variations of theforegoing, the food composition comprises cocoa butter in an amount ofbetween 25% and 30% by weight of the total composition. In certainvariations, the aromatic, taste, mouthfeel, and/or flavor attributes ofthe food composition are rated on a scale of 0 to 4 using a sensoryevaluation method described herein (e.g., the sensory evaluation methodsdescribes in Example 7 and Example 8).

In another embodiment, provided herein is a food composition comprisingchocolate and Concord grape marc, wherein (a) the Concord grape marc ispresent in an amount of between about 10% and about 20% by weight of thetotal composition, or (b) the weight ratio of chocolate to Concord grapemarc is between about 6:1 and about 3:1; and wherein the foodcomposition has: (i) total fruit aromatic attributes at a rating ofbetween 1.5 and 2.5 on a scale of 0 to 4; (ii) bitter taste attributesof 1.5 or less on a scale of 0 to 4; (iii) sweet taste attributes at arating of at least 1.5 or greater on a scale of 0 to 4, and (iv) hasgrape aromatic attributes at a rating of between 1.5 and 2.5 on a scaleof 0 to 4. In some variations of the foregoing, the food compositionfurther has pleasant mouthfeel attributes at a rating of between 2.0 and3.0 on a scale of 0 to 4. In some variations of the foregoing, the foodcomposition comprises a total amount of DP1-DP7 cocoa flavanols andprocyanidins of at least about 100 mg per 30 g serving of the chocolatecomposition. In additional variations of the foregoing, the foodcomposition has an average particle size of between 30 microns and 45microns. In still additional variations of the foregoing, the foodcomposition comprises sugar (e.g., sucrose) in an amount of 30% or lowerby weight of the total composition. In yet additional variations of theforegoing, the food composition comprises cocoa butter in an amount ofbetween 25% and 30% by weight of the total composition. In certainvariations, the aromatic, taste, mouthfeel, and/or flavor attributes ofthe food composition are rated on a scale of 0 to 4 using a sensoryevaluation method described herein (e.g., the sensory evaluation methodsdescribes in Example 7 and Example 8).

In another embodiment, provided herein is a food composition comprisingchocolate and blueberry marc, wherein (a) the blueberry marc is presentin an amount of between about 10% and about 20% by weight of the totalcomposition, or (b) the weight ratio of chocolate to blueberry marc isbetween about 6:1 and about 3:1; and wherein the food composition has:(i) total fruit aromatic attributes at a rating of between 1.5 and 2.5on a scale of 0 to 4; (ii) bitter taste attributes of 1.5 or less on ascale of 0 to 4; (iii) sweet taste attributes at a rating of at least1.5 or greater on a scale of 0 to 4; and (iv) blueberry aromaticattributes at a rating of between 1.5 and 2.5 on a scale of 0 to 4. Insome variations of the foregoing, the food composition further haspleasant mouthfeel attributes at a rating of between 2.0 and 3.0 on ascale of 0 to 4. In some variations of the foregoing, the foodcomposition comprises a total amount of DP1-DP7 cocoa flavanols andprocyanidins of at least about 100 mg per 30 g serving of the chocolatecomposition. In additional variations of the foregoing, the foodcomposition has an average particle size of between 30 microns and 45microns. In still additional variations of the foregoing, the foodcomposition comprises sugar (e.g., sucrose) in an amount of 30% or lowerby weight of the total composition. In yet additional variations of theforegoing, the food composition comprises cocoa butter in an amount ofbetween 25% and 30% by weight of the total composition. In certainvariations, the aromatic, taste, mouthfeel, and/or flavor attributes ofthe food composition are rated on a scale of 0 to 4 using a sensoryevaluation method described herein (e.g., the sensory evaluation methodsdescribes in Example 7 and Example 8).

In another embodiment, provided herein is a food composition comprisingchocolate and Chardonnay marc, wherein (a) the Chardonnay marc ispresent in an amount of between about 10% and about 20% by weight of thetotal composition, or (b) the weight ratio of chocolate to Chardonnaymarc is between about 6:1 and about 3:1; and wherein the foodcomposition has: (i) aromatic attributes comprising fruit complex, brownfruit, raisin, red fruit, or any combination thereof, each independentlyat a rating of 0.5 or higher on a scale of 0 to 15; (ii) astringencyflavor notes at a rating of 5.0 or lower on a scale of 0 to 15; (iii)bitter flavor notes at a rating of 2.5 or lower on a scale of 0 to 15;and (iv) has sweet flavor notes at a rating of between 6.0 and 10.0 on ascale of 0 to 15. In some variations of the foregoing, the foodcomposition further has sour flavor notes at a rating of between about2.5 and about 4.5 on a scale of 0 to 15. In additional variations of theforegoing, the food composition further has vanillin aromatic notes at arating of at least 0.5 or higher on a scale of 0 to 15. In yetadditional variations of the foregoing, the food composition further has(i) hardness with incisors at a rating of between 9.0 and 13.0 on ascale of 0 to 15; (ii) snap at a rating of between 9.0 and 12.0 on ascale of 0 to 15; (iii) fracturable at a rating of between 5.5 and 8.0on a scale of 0 to 15; (iv) rate of melt at a rating of between 6.5 and8.5; and/or (v) chalky mouthcoat at a rating of between 3.0 and 5.0 on ascale of 0 to 15. In some variations of the foregoing, the foodcomposition comprises a total amount of DP1-DP7 cocoa flavanols andprocyanidins of at least about 100 mg per 30 g serving of the chocolatecomposition. In certain variations of the foregoing, the foodcomposition comprises a total amount of DP1-DP7 cocoa flavanols andprocyanidins of between 200 mg and 300 mg per 30 g serving of thechocolate composition. In additional variations of the foregoing, thefood composition has an average particle size of between 30 microns and40 microns. In still additional variations of the foregoing, the foodcomposition comprises sugar (e.g., sucrose) in an amount of 30% or lowerby weight of the total composition. In yet additional variations of theforegoing, the food composition comprises cocoa butter in an amount ofbetween 15% and 25% by weight of the total composition. In certainvariations, the aromatic, taste, mouthfeel, and/or flavor attributes ofthe food composition are rated on a scale of 0 to 15 using SpectrumDescriptive Analysis as described herein (e.g., Spectrum DescriptiveAnalysis).

In another embodiment, provided herein is a food composition comprisingchocolate and Chardonnay marc, wherein (a) the Chardonnay marc ispresent in an amount of between about 10% and about 20% by weight of thetotal composition, or (b) the weight ratio of chocolate to Chardonnaymarc is between about 6:1 and about 3:1; and wherein the foodcomposition has: (i) fruity complex notes at a rating of between 2.0 and3.0 on a scale of 0 to 15; (ii) brown fruit notes at a rating of between0.5 and 1.0 on a scale of 0 to 15; (iii) raisin notes at a rating ofbetween 0.5 and 1.0 on a scale of 0 to 15; (iv) red fruit notes at arating of between 1.5 and 2.0 on a scale of 0 to 15; (v) astringencyflavor notes at a rating of 5.0 or lower on a scale of 0 to 15; (iii)bitter flavor notes at a rating of 2.5 or lower on a scale of 0 to 15;and (iv) has sweet flavor notes at a rating of between 7.5 and 8.5 on ascale of 0 to 15. In some variations of the foregoing, the foodcomposition further has sour flavor notes at a rating of between about2.5 and about 3.5 on a scale of 0 to 15. In additional variations of theforegoing, the food composition further has vanillin aromatic notes at arating of at between 0.5 and 1.5 on a scale of 1 to 15. In yetadditional variations of the foregoing, the food composition further has(i) hardness with incisors at a rating of between 9.5 and 11.0 on ascale of 0 to 15; (ii) snap at a rating of between 9.5 and 11.0 on ascale of 0 to 15; (iii) fracturable at a rating of between 5.5 and 6.5on a scale of 0 to 15; (iv) rate of melt at a rating of between 7.0 and8.5; and/or (v) chalky mouthcoat at a rating of between 3.5 and 4.5 on ascale of 0 to 15. In some variations of the foregoing, the foodcomposition comprises a total amount of DP1-DP7 cocoa flavanols andprocyanidins of between 200 mg and 300 mg per 30 g serving of thechocolate composition. In one variation of the foregoing, the foodcomposition comprises a total amount of DP1-DP7 cocoa flavanols andprocyanidins of between 250 mg and 270 mg per 30 g serving of thechocolate composition. In additional variations of the foregoing, thefood composition has an average particle size of between 30 microns and40 microns. In still additional variations of the foregoing, the foodcomposition comprises sugar (e.g., sucrose) in an amount of betweenabout 25% and about 30% by weight of the total composition. In yetadditional variations of the foregoing, the food composition comprisescocoa butter in an amount of between 20% and 25% by weight of the totalcomposition. In certain variations, the aromatic, taste, mouthfeel,and/or flavor attributes of the food composition are rated on a scale of0 to 15 using Spectrum Descriptive Analysis as described herein (e.g.,Spectrum Descriptive Analysis).

Sensory Attributes

In some embodiments, the agricultural marc imparts certain sensoryattributes to the food composition into which it is incorporated. Infurther embodiments, the food composition comprising agricultural marchas altered sensory attributes as compared to a food composition lackingagricultural marc.

In some embodiments wherein the food composition is a chocolatecomposition, the chocolate composition is prepared by incorporatingagricultural marc into chocolate base composition, as described herein.In certain embodiments, the chocolate composition comprisingagricultural marc has altered sensory attributes as compared to achocolate composition prepared using the same chocolate base compositionand lacking agricultural marc. In some variations, the chocolatecomposition lacking agricultural marc consists of the same ingredientsin the same relative amounts as the chocolate composition comprising theagricultural marc except for its lack of agricultural marc. In certainembodiments, the chocolate composition comprising agricultural marc hasincreased fruity (e.g., total fruit) aromatic attributes, increasedgrape aromatic attributes, decreased bitter taste attributes, and/orincreased sour taste attributes compared to a chocolate compositionproduced from the same chocolate base composition and lackingagricultural marc. In some embodiments, which may be combined with theforegoing, the chocolate composition comprising agricultural marc hasthe same or similar grape aromatic attributes, pleasant mouthfeelattributes, bitter taste attributes, and/or sweet taste attributescompared to a chocolate composition produced from the same chocolatebase composition and lacking agricultural marc. Aromatic, mouthfeel, andtaste attributes of chocolate may be evaluated by any suitable meansknown in the art including, for example Spectrum Descriptive Analysis(SDA). Exemplary methods for evaluating aromatic, mouthfeel, and tasteattributes of chocolate are described in Examples 4, 7, and 8 of thepresent disclosure.

In some embodiments, the food composition is a chocolate compositionproduced from a chocolate base composition, wherein the chocolatecomposition comprises at least 5% fruit marc (e.g., berry marc) byweight of the total composition (e.g., about 5%, about 10%, about 15%,about 20%, about 25%, about 30%, about 35%, about 40%, or about 45%),and wherein the chocolate composition has increased fruity (e.g., totalfruit) aromatic attributes, similar or decreased bitter tasteattributes, similar or increased sour taste attributes, similar pleasantmouthfeel attributes, and/or sweet taste attributes compared to achocolate composition produced from the same chocolate base compositionand lacking agricultural marc. In certain embodiments, the foodcomposition is a chocolate composition produced from a chocolate basecomposition, wherein the chocolate composition comprises fruit marc(e.g., berry marc), wherein the weight ratio of chocolate to fruit marc(e.g., berry marc) is between 25:1 and 1:1 (e.g., between 25:1 and 1:1,between 25:1 and 2:1, 25:1 and 3:1, between 10:1 and 1:1, between 10:1and 2:1, between 10:1 and 3:1), and wherein the chocolate compositionhas increased fruity (e.g., total fruit) aromatic attributes, similar ordecreased bitter taste attributes, similar or increased sour tasteattributes, similar pleasant mouthfeel attributes, and/or similar sweettaste attributes compared to a chocolate composition produced from thesame chocolate base composition and lacking agricultural marc.

In some embodiments, the food composition is a chocolate compositionproduced from a chocolate base composition, wherein the chocolatecomposition comprises at least 5% grape marc by weight of the totalcomposition (e.g., about 5%, about 10%, about 15%, about 20%, about 25%,about 30%, about 35%, about 40%, or about 45%), and wherein thechocolate composition has increased fruity (e.g., total fruit) aromaticattributes, similar or increased grape aromatic attributes, similar ordecreased bitter taste attributes, increased sour taste attributes,similar pleasant mouthfeel attributes, and/or similar sweet tasteattributes compared to a chocolate composition produced from the samechocolate base composition and lacking grape marc. In certainembodiments, the food composition is a chocolate composition producedfrom a chocolate base composition, wherein the chocolate compositioncomprises grape marc, wherein the weight ratio of chocolate to grapemarc is between 25:1 and 1:1 (e.g., between 25:1 and 1:1, between 25:1and 2:1, 25:1 and 3:1, between 10:1 and 1:1, between 10:1 and 2:1,between 10:1 and 3:1), and wherein the chocolate composition hasincreased fruity (e.g., total fruit) aromatic attributes, similar orincreased grape aromatic attributes, similar or decreased bitter tasteattributes, or increased sour taste attributes, similar pleasantmouthfeel attributes, and/or similar sweet taste attributes compared toa chocolate composition produced from the same chocolate basecomposition and lacking grape marc.

In some embodiments, the food composition is a chocolate compositionproduced from a chocolate base composition, wherein the chocolatecomposition comprises at least 5% Chardonnay marc by weight of the totalcomposition (e.g., about 5%, about 10%, about 15%, about 20%, about 25%,about 30%, about 35%, about 40%, or about 45%), and wherein thechocolate composition has increased fruity (e.g., total fruit) aromaticattributes, similar grape aromatic attributes, decreased bitter tasteattributes, increased sour taste attributes, similar pleasant mouthfeelattributes, and/or similar sweet taste attributes compared to achocolate composition produced from the same chocolate base compositionand lacking Chardonnay marc. In one embodiment, the food composition isa chocolate composition produced from a chocolate base composition,wherein the chocolate composition comprises about 15% Chardonnay marc byweight of the total composition, and wherein the chocolate compositionhas increased fruity (e.g., total fruit) aromatic attributes, similargrape aromatic attributes, decreased bitter taste attributes, increasedsour taste attributes, similar pleasant mouthfeel attributes, andsimilar sweet taste attributes compared to a chocolate compositionproduced from the same chocolate base composition and lacking Chardonnaymarc. In certain embodiments, the food composition is a chocolatecomposition produced from a chocolate base composition, wherein thechocolate composition comprises Chardonnay marc, wherein the weightratio of chocolate to Chardonnay marc is between 25:1 and 1:1 (e.g.,between 25:1 and 1:1, between 25:1 and 2:1, 25:1 and 3:1, between 10:1and 1:1, between 10:1 and 2:1, between 10:1 and 3:1, between 6:1 and3:1, or between 6:1 and 4:1), and wherein the chocolate composition hasincreased fruity (e.g., total fruit) aromatic attributes, similar grapearomatic attributes, decreased bitter taste attributes, increased sourtaste attributes, similar pleasant mouthfeel attributes, and/or similarsweet taste attributes compared to a chocolate composition produced fromthe same chocolate base composition and lacking Chardonnay marc. In oneembodiment, the food composition is a chocolate composition producedfrom a chocolate base composition, wherein the chocolate compositioncomprises Chardonnay marc, wherein the weight ratio of chocolate toChardonnay marc is between 10:1 and 3:1, and wherein the chocolatecomposition has increased fruity (e.g., total fruit) aromaticattributes, decreased bitter taste attributes, increased sour tasteattributes, similar pleasant mouthfeel attributes, and similar sweettaste attributes compared to a chocolate composition produced from thesame chocolate base composition and lacking Chardonnay marc.

In some embodiments, the food composition is a chocolate compositionproduced from a chocolate base composition, wherein the chocolatecomposition comprises at least 5% Concord grape marc by weight of thetotal composition (e.g., about 5%, about 10%, about 15%, about 20%,about 25%, about 30%, about 35%, about 40%, or about 45%), and whereinthe chocolate composition has increased fruity (e.g., total fruit)aromatic attributes, increased grape aromatic attributes, similar bittertaste attributes, increased sour taste attributes, similar pleasantmouthfeel attributes, and/or similar sweet taste attributes compared toa chocolate composition produced from the same chocolate basecomposition and lacking Concord grape marc. In one embodiment, the foodcomposition is a chocolate composition produced from a chocolate basecomposition, wherein the chocolate composition comprises about 15%Concord grape marc by weight of the total composition, and wherein thechocolate composition has increased fruity (e.g., total fruit) aromaticattributes, increased grape aromatic attributes, similar bitter tasteattributes, increased sour taste attributes, similar pleasant mouthfeelattributes, and similar sweet taste attributes compared to a chocolatecomposition produced from the same chocolate base composition andlacking Concord grape marc. In certain embodiments, the food compositionis a chocolate composition produced from a chocolate base composition,wherein the chocolate composition comprises Concord grape marc, whereinthe weight ratio of chocolate to Concord grape marc is between 25:1 and1:1 (e.g., between 25:1 and 1:1, between 25:1 and 2:1, 25:1 and 3:1,between 10:1 and 1:1, between 10:1 and 2:1, between 10:1 and 3:1,between 6:1 and 3:1, or between 6:1 and 4:1), and wherein the chocolatecomposition has increased fruity (e.g., total fruit) aromaticattributes, increased grape aromatic attributes, similar bitter tasteattributes, increased sour taste attributes, similar pleasant mouthfeelattributes, and/or similar sweet taste attributes compared to achocolate composition produced from the same chocolate base compositionand lacking Concord grape marc. In one embodiment, the food compositionis a chocolate composition produced from a chocolate base composition,wherein the chocolate composition comprises Concord grape marc, whereinthe weight ratio of chocolate to Concord grape marc is between 6:1 and4:1, and wherein the chocolate composition has increased fruity (e.g.,total fruit) aromatic attributes, increased grape aromatic attributes,similar bitter taste attributes, increased sour taste attributes,similar pleasant mouthfeel attributes, and similar sweet tasteattributes compared to a chocolate composition produced from the samechocolate base composition and lacking Concord grape marc.

In some embodiments, the food composition is a chocolate compositionproduced from a chocolate base composition, wherein the chocolatecomposition comprises at least 5% blueberry marc by weight of the totalcomposition (e.g., about 5%, about 10%, about 15%, about 20%, about 25%,about 30%, about 35%, about 40%, or about 45%), and wherein thechocolate composition has increased fruity (e.g., total fruit) aromaticattributes, increased blueberry aromatic attributes, similar bittertaste attributes, increased sour taste attributes, similar pleasantmouthfeel attributes, and/or similar sweet taste attributes compared toa chocolate composition produced from the same chocolate basecomposition and lacking blueberry marc. In one embodiment, the foodcomposition is a chocolate composition produced from a chocolate basecomposition, wherein the chocolate composition comprises about 15%blueberry marc by weight of the total composition, and wherein thechocolate composition has increased fruity (e.g., total fruit) aromaticattributes, increased blueberry aromatic attributes, similar bittertaste attributes, increased sour taste attributes, similar pleasantmouthfeel attributes, and similar sweet taste attributes compared to achocolate composition produced from the same chocolate base compositionand lacking blueberry marc. In certain embodiments, the food compositionis a chocolate composition produced from a chocolate base composition,wherein the chocolate composition comprises blueberry marc, wherein theweight ratio of chocolate to blueberry marc is between 25:1 and 1:1(e.g., between 25:1 and 1:1, between 25:1 and 2:1, 25:1 and 3:1, between10:1 and 1:1, between 10:1 and 2:1, between 10:1 and 3:1, between 6:1and 3:1, or between 6:1 and 4:1), and wherein the chocolate compositionhas increased fruity (e.g., total fruit) aromatic attributes, increasedblueberry aromatic attributes, similar bitter taste attributes,increased sour taste attributes, similar pleasant mouthfeel attributes,and/or similar sweet taste attributes compared to a chocolatecomposition produced from the same chocolate base composition andlacking blueberry marc. In one embodiment, the food composition is achocolate composition produced from a chocolate base composition,wherein the chocolate composition comprises blueberry marc, wherein theweight ratio of chocolate to blueberry marc is between 6:1 and 4:1, andwherein the chocolate composition has increased fruity (e.g., totalfruit) aromatic attributes, increased blueberry aromatic attributes,similar bitter taste attributes, increased sour taste attributes,similar pleasant mouthfeel attributes, and similar sweet tasteattributes compared to a chocolate composition produced from the samechocolate base composition and lacking blueberry marc.

Methods to Manufacture the Food Compositions

In other aspects, provided are methods for preparing the foodcompositions described herein that incorporate agricultural marc. Insome embodiments, the method comprises combining an agricultural marcwith a base composition. In some variations, the agricultural marc maybe mixed into a base food composition. In other variations, theagricultural marc may be combined with one or more ingredients of thebase food composition.

For example, in the context of chocolate production, in one variation,agricultural marc may be incorporated to a chocolate base compositionthat already comprises one or more of unsweetened chocolate, sugar,cocoa butter, and other ingredients mixed together. In such variation,the chocolate base composition serves as a base starting material forthe chocolate production process. In certain variations, the chocolatebase composition comprises a composition derived from cacao beans, withor without cocoa butter. In certain variations, the chocolate basecomposition may be a powder, a liquid, an oil, a fat, or an emulsion. Insome embodiments, the chocolate base composition may include one or moreof cocoa powder, cocoa butter, melted chocolate, chocolate liquor,melted semi-sweet chocolate, melted dark chocolate, or meltedhigh-flavanol chocolate.

In another variation, agricultural marc may be combined with one or moreof cocoa powder, cocoa butter, melted chocolate, chocolate liquor,melted semi-sweet chocolate, melted dark chocolate, or meltedhigh-flavanol chocolate, as well as any of the additional ingredientsdescribed herein (e.g., sugar, flavorings, etc.)

In certain embodiments, agricultural marc is incorporated into achocolate base composition in the form of a powder, including having anyof particle sizes and other properties described herein. In certainembodiments, the agricultural marc powder is homogenously incorporated.In some variations, the agricultural marc powder may be incorporatedinto the chocolate base composition in a dry or wet format. In somevariations, the chocolate base composition may be further homogenizedafter the addition of agricultural marc powder. For example, thechocolate base composition incorporating the agricultural marc powdermay be passed through a roller refiner. In some variations, thechocolate composition may be tempered and formed into bars. In othervariations, the chocolate composition may be shaped or formed into avariety of conformations and shapes.

EXAMPLES

The presently disclosed subject matter will be better understood byreference to the following Examples, which are provided as exemplary ofthe invention, and not by way of limitation.

Example 1: Processing of Chardonnay Marc

This Example depicts an exemplary method used to process Chardonnaygrapes into a marc ingredient suitable for incorporation into chocolate.

Chardonnay marc was produced in a juice production process. The marc wascleaned by removing residual stems, leaves, stones, and metal. The marcwas then rinsed with clean water and then pressed to remove most of thewater. The resulting marc was dried and then dry-milled to achieve anaverage particle size of around 100 microns. The resulting Chardonnaymarc powder was incorporated into the food compositions described inExamples 2 and 3.

Example 2: Batch Production and Characterization of Chocolate BarsContaining Chardonnay Marc

The Chardonnay marc produced in Example 1 was used to prepare severalbatches of chocolate with Chardonnay marc. These batches were analyzedfor their flavor, mouthfeel, and nutritional content.

Semi-Sweet Chocolates Containing Chardonnay Marc

Several semi-sweet chocolate bars containing varying amounts ofChardonnay marc were produced. Initial efforts were focused in on theusage rate of the marc in chocolate. Three different usage rates werechosen for the initial testing: 8%, 15%, and 25%. First, semi-sweetchocolate was melted in a microwave and mixed with a roughly equalamount of Chardonnay marc, which was incorporated into the meltedchocolate to create a paste. This paste was refined using a rollerrefiner. In the first pass, it was passed through at 400-450 psi,resulting in a mixture with an average particle size of 25-35 microns.In the second pass, it was subjected to 450-475 psi, resulting in amixture with an average particle size of 15-17 microns. Melted cocoabutter and lecithin were then added to the refined chocolate and marcmixture, and the mixture was mixed on a mixer with a heated mantle untilfully homogenous to create a base chocolate-marc mixture. Table 2outlines the ingredient makeup of this base chocolate-marc mixture.

TABLE 2 Ingredient makeup of the base chocolate-marc mixture. Ingredient% Amount (g) Semi-Sweet  45% 1020.4 Chocolate Marc  50% 1135.0 CocoaButter  5% 113.5 Lecithin  <1% 1.1 Total 100% 2270.0

This high of concentration of marc was not appropriate as an eatingchocolate without dilution. Therefore, the base chocolate-marc mixturewas then used to create semi-sweet chocolate bars containing 8%, 15%,and 25% Chardonnay marc, with or without the addition of vanilla. First,the chocolate-marc mixture was melted down and mixed in the appropriateratio with semi-sweet chocolate, and vanilla was added as appropriate.This mixture was then tempered and molded into bars. The bars wereanalyzed for nutritional content and tasted for mouthfeel and flavor.Table 3 shows the ingredient makeup of the resulting chocolate bars.

TABLE 3 Ingredient makeup of the 8%, 15%, and 25% Chardonnay marcsemi-sweet chocolates. 25% Marc 15% 8% Marc 25% with 15% Marc with 8%with Ingredient Marc Vanilla Marc Vanilla Marc Vanilla Marc 25.0% 25.0%15.0% 15.0% 8.0% 8.0% Semi-Sweet 72.3% 72.2% 83.5% 83.4% 91.2%  91.1% Chocolate Cocoa Butter  2.5%  2.5%  1.5%  1.5% 0.8% 0.8% Lecithin  <1% <1%  <1%  <1%  <1%  <1% Vanilla  <1%  <1%  <1% Total  100%  100%  100% 100% 100%  100%  Sugar per 14 g 13 g 12 g Serving* *One serving is 28grams.

Dark Chocolates Containing Chardonnay Marc

Dark chocolate bars containing 25% Chardonnay marc were produced. First,dark chocolate was melted in a microwave and mixed with Chardonnay marcat a roughly 3:1 ratio of chocolate to marc. The marc was fullyincorporated into the melted chocolate to create a paste. This paste wasrefined using a roller refiner. In the first pass, it was passed throughat 400-450 psi, resulting in a mixture with an average particle size of25-35 microns. In the second pass, it was subjected to 450-475 psi,resulting in a mixture with an average particle size of 15-17 microns.Melted cocoa butter and lecithin were then added to the refinedchocolate and marc mixture, and the mixture was mixed on a mixer with aheated mantle until fully homogenous. The chocolate was then transfer amelted where it stayed for 24 hours at 100-115° F. The chocolate wasthen tempered and molded into bars. Table 4 shows the ingredient makeupof the resulting chocolate bars. The dark chocolate bars with marc wereobserved to have the good sweetness, a slightly gummy mouth feel withsome tart and tannin notes, but fewer tart notes than the semi-sweetchocolates.

TABLE 4 Ingredient makeup of 25% Chardonnay marc dark chocolate.Ingredient % Amount (g) Dark Chocolate 73.1% 731.0 Marc 24.4% 243.7Cocoa Butter  2.5% 24.8 Soy Lecithin   <1% 0.5 Total  100% 1000.0

Chocolates Containing Chardonnay Marc Made from Chocolate Liquor

Chocolate bars containing 25% Chardonnay marc were produced from scratchusing chocolate liquor. First, chocolate liquor was melted in amicrowave and mixed with Chardonnay marc at a roughly 3:1 ratio ofchocolate to marc. The marc was fully incorporated into the meltedchocolate to create a paste. This paste was refined using a rollerrefiner as described above. The particle size of the scratch chocolatemixture with marc was measured by micrometer after 1:1 dilution of thechocolate in mineral oil. Melted cocoa butter, sugar, and lecithin werethen added to the refined chocolate and marc mixture, and the mixturewas mixed on a mixer with a heated mantle until fully homogenous. Onebatch of the chocolate was run through a conche for 48 hours at 105-115°F. (“Conched Chocolate”) while another was not (“Scratch Chocolate”).The chocolate was then tempered and molded into bars.

Table 5 shows the ingredient makeup and particle sizes of the Scratchand Conched Chocolate bars. The Scratch Chocolate bars were observed tohave improved flavor and texture over the semi-sweet and dark chocolateswith marc, including good sweetness, a less gummy mouth feel and fewerharsh acidic notes. The Scratch Chocolate did retain some grittiness.The Conched Chocolate was further improved over the Scratch Chocolate,with less grit, more round flavor, and no harsh notes, though itretained some gumminess.

TABLE 5 Ingredient makeup of 25% Chardonnay marc Scratch and ConchedChocolates. Scratch Conched Ingredient % Amount (g) % Amount (g)Chocolate Liquor  35% 175.0  35% 175.0 Marc  25% 125.0  25% 125.0 CocoaButter  10% 50.0  10% 50.0 Sugar  30% 149.8  30% 150.0 Lecithin  <1% 2.5 <1% 0.3 Total 100% 502.3 100% 500.3 Sugar per 9 g Serving* ParticleSize 19.6 micron Not measured *One serving is 28 grams.

Reduced Sugar Chocolate Containing Chardonnay Marc

Reduced sugar chocolate bars containing 25% Chardonnay marc wereproduced using chocolate liquor and allulose using the same method asdescribed above in “Chocolates Containing Chardonnay Marc Made fromChocolate Liquor”, except the method was modified to use a 1:1 ratio ofchocolate liquor to marc and sugar and allulose were added before theroller refining step. The reduced sugar chocolate was not run through aconche. Table 6 shows the ingredient makeup and particle size of theresulting reduced-sugar bars. The reduced sugar bars were found to havethe same quality as the Scratch Chocolate bars, including good sweetnesswithout the need for additional sweeteners.

TABLE 6 Ingredient makeup of reduced sugar Chardonnay marc chocolate.Ingredient % Amount (g) Chocolate Liquor  30% 150.0 Marc  25% 125.0Cocoa Butter  10% 50.0 Sugar  20% 100.0 Allulose  15% 75.0 Lecithin  <1%2.5 Total 100% 502.5 Sugar per Serving* 6 g Particle Size 20.6 micron*One serving is 28 grams.

High-Flavanol Chocolate Containing Chardonnay Marc

High-flavanol chocolate bars containing Chardonnay marc were alsoproduced. One batch (“Flavanol-Enhanced Chocolate”) was produced usingthe same method as described in “Chocolates Containing Chardonnay MarcMade from Chocolate Liquor”, except that a high-flavanol chocolate wasused as a base instead of chocolate liquor, and no sugar or lecithin wasadded. Another batch was formulated to contain 250 mg flavanols per 28 gserving (“250 mg Flavanol Chocolate”) using the same method as forFlavanol-Enhanced Chocolate, except that semi-sweet chocolate was meltedand mixed into the marc-containing chocolate along with the cocoa butterand lecithin. Table 7 shows the ingredient makeup and particle size ofthe resulting flavanol-enhanced bars.

TABLE 7 Ingredient makeup of flavanol-enhanced marc chocolates.Flavanol- 250 mg Enhanced Flavanol Amount Amount Ingredient % (g) % (g)High-Flavanol  68% 425.0  67% 418.8 Chocolate Base Marc  25% 156.2  20%125.0 Cocoa Butter  7% 43.8  5% 31.2 Semi-Sweet Chocolate  0% 0.0  8%50.0 Total 100% 625.0 100% 625.0 Particle Size 14.6 micron Not measured

Chocolate with 20% Chardonnay Marc

Semi-sweet chocolate bars with 20% Chardonnay marc was used to testmouth feel. The bars were produced using the method as described in“Dark Chocolate Containing Chardonnay Marc” except that semi-sweetchocolate was used as the base, high-flavanol chocolate was added afterincorporation of the marc, and the chocolate was not allowed to sit in amelter before tempering and molding. Table 8 shows the ingredient makeupof the resulting 20% Chardonnay marc semi-sweet bars.

TABLE 8 Ingredient makeup of 20% Chardonnay marc semi-sweet chocolatebars. Ingredient % Amount (g) High-Flavanol  8% 50.0 Chocolate Base Marc 20% 125.0 Cocoa Butter  5% 31.2 Semi-Sweet Chocolate  67% 418.8 Total100% 625.0 Sugar per Serving* 10 g *One serving is 28 grams.

Example 3: Production of Prototype Chocolates Containing 15% ChardonnayMarc

Four prototype batches of chocolate containing 15% Chardonnay marc wereproduced. Table 9 shows their ingredient makeup.

TABLE 9 Ingredient formulas for prototype chocolates containing 15%Chardonnay marc. Ingredient Batch 1 Batch 2 Batch 3 Batch 4 Unsweetened38.5% 42.5% 39.5% 35.5% Chocolate Sugar 31.5% 25.0% 25.0% 27.0% CocoaButter 14.5% 17.0% 20.0% 22.0% Chardonnay 15.0% 15.0% 15.0% 15.0% MarcSoy Lecithin   <1%   <1%   <1%   <1% Natural Flavor   <1%   <1%   <1%  <1% Total  100%  100%  100%  100% Sugar per 10.1 g 8.2 g 8.2 g 8.8 gServing Fiber per  3.8 g 4.2 g 4.1 g 3.9 g Serving Minimum Cacao   60%  67%   67%   67% Content *One serving is 30 grams.

Example 4: Sensory Features of Chocolate Containing 15% Chardonnay Marc

The Batch 1 and Batch 4 prototype chocolate bars produced in Example 3were each tested in a sensory panel to evaluate their sensorycharacteristics. Flavor and texture characteristics of each sample weredocumented to understand similarities and differences of the testproducts compared to the control space of available market products.

Spectrum Descriptive Analysis Method

The chocolates were evaluated using Spectrum Descriptive Analysis (SDA).In SDA, detailed lexicons with physical and chemical descriptors areused to discriminate among samples and document each sample with itsunique flavor and texture Spectrum. SDA uses standard rating scales forintensity that provides highly reproducible data over time andpanelists. Attribute Spectrums are developed for each product. Thestrength of each attribute is rated on a 0-15 scale with 0=none and15=very strong. This scale incorporates the ability to use tenths of apoint and therefore has the potential of 151 scale differentiations.Tables 10A and 10B define the flavor and texture attributes used in SDA.

TABLE 10A Description of flavor attributes used in SDA. ATTRIBUTEDESCRIPTION AROMATICS Total Intensity The total of all aromaticsintensities associated with the sample. Overall Chocolate The aromaticsassociated with the total impact of chocolate including Impression theindividual components. Chocolate Essence The aromatics associated withthe cacao beans appropriately fermented and roasted to develop fullflavor, typified by high quality roasted West African beans. Cocoa Thearomatics associated with cocoa powder, including some burlap and woodynotes. Alkalized Cocoa The aromatics associated with cocoa that has beenprocessed with alkali Dark Roast The aromatics associated with a samplethat has been dark roasted but not burnt, like peanuts. Dairy ComplexThe aromatics associated with the total dairy impact and may includedifferent types of dairy and different processes. Cooked Milk Thearomatics associated with heated milk. Nonfat Dry Milk The aromaticsassociated with dry non-fat milk solids, whey protein and heated milk.This attribute accounts for much of the “powdered” dairy note such as“Powdered cheddar” and “powdered milk”. Developed Milk The aromaticsassociated with butyric acid or soured dairy products Butter Fat Thearomatics associated with butterfat. Sweet Aromatics The aromaticsassociated with products which also smell sweet such as honey, maplesyrup, brown sugar, and vanilla. Vanilla Complex The total aromaticsassociated with vanilla bean and vanillin crystals, reminiscent ofmarshmallows. Vanilla The aromatics associated with vanilla beans; ablend of sweet, vanillin, woody, and browned notes Vanillin Thearomatics associated with vanillin crystals, reminiscent ofmarshmallows. Caramelized The aromatics associated with sugars and orcarbohydrates which have been heated to the point of being browned orcaramelized. Lactone The aromatics associated with lactone, it is a maincomponent of artificial coconut flavor and is sometimes found inartificial butter or vanilla flavors. Fruity Complex The total aromaticsassociated with fruit Brown Fruit The aromatics associated with thegeneral category of brown fruit including raisins, prunes, figs, etc.Raisin The aromatics associated with dried fruits, especially raisin.Fig The aromatics associated with dried fruits, especially fig. RedFruit The aromatics associated with red fruits such as raspberry andcherry. Stone Fruit The aromatics associated with stone fruits includingapples, pears and peaches. Also includes green grapes. Citrus Thearomatics associated with citrus notes such as orange, lemon, lime, andgrapefruit. Nutty The aromatics associated with a nutty/woody flavor;also a characteristic of walnuts and other nuts. Winey The aromaticsassociated with fruity wines. Woody The aromatics associated with thegeneral category of wood. Brown Spice The aromatics associated with thegeneral category of brown spices and may include cinnamon, clove,nutmeg, ginger, etc. Fermented The aromatics associated with thefermentation of vegetable matter, alcohol fermentation, or fermentedgrains. BASICS Sweet The taste on the tongue associated with sugars andhigh potency sweeteners Sour The taste on the tongue stimulated by acid,such as citric, malic, phosphoric, etc. Salt The taste on the tongueassociated with sodium and other salts. Bitter The taste on the tongueassociated with caffeine and other bitter substances, such as quinineand hop bitters. CHEMICAL FEELING FACTORS Astringent The shrinking orpuckering of the tongue surface caused by substances such as tannins oralum.

TABLE 10B Descriptions of texture attributes used in SDA. TEXTUREATTRIBUTE DESCRIPTION First Chew Hardness with The amount force requiredto bite through with incisors incisors Snap The force with which thesample breaks Fracturable The force with which the sample breaksChewdown Moistness of Mass The amount of wetness/oiliness/moisture onthe surface of the chewed mass. Cohesiveness of The degree to which thesample holds together in a mass. Mass Grit between teeth The amount ofgritty particles perceived between the teeth [None to Many] Adhesive toPalate Force required to remove the sample from the palate using thetongue Roughness Of Mass The roughness/graininess/lumpiness or amount ofparticles in the mass. Lumpy The degree to which the mass feels lumpy(large, rounded particles). Coarse The degree to which the mass feelscoarse (large, rough, uneven particles). Gritty Degree to which theproduct makes the mouth feel gritty, grainy, sandy, or dirty. Grainy Thedegree to which the mass feels grainy (small, rounded particles). Rateof Melt The rate at which the sample melts during chew and/ormanipulation Residual Toothpack/Toothstick The amount of product left inthe crevices of the teeth after expectoration Oily/Greasy The amount ofoil/grease coating mouth surfaces. Mouthcoat Sticky/tacky The amount ofsticky/tacky coating felt on the surfaces of the mouth Mouthcoat afterexpectoration. Chalky Mouthcoat The amount of chalky particles on thepalate. [None to Extreme] Residual particles The amount of particlesremaining in the mouth after expectoration.

The samples were analyzed for flavor and texture by members of theSensory Spectrum Food Panel, trained and experienced in each type ofevaluation, using the SDA method described above. Prior to the firstevaluation, the panel was oriented to the project and reviewed attributereferences. The panelists evaluated each sample using the followingprocedure. Each panelist received 9 pieces (approximately 1 square inch)of chocolate to evaluate for flavor, and texture. Panelists recordedindividual ratings, then each attribute was discussed until a consensusvalue was decided upon and recorded. All samples were expectorated.Additional samples were provided to the panelists, if needed. Thisprocess was repeated for each sample.

Batch 1 Prototype Chocolate Sensory Panel

Tables 11A-C show the results of the sensory panel evaluating the Batch1 prototypes produced in Example 3. The highlights of these results areshown in FIG. 1 . Briefly, the prototype was noticeably different fromthe controls in terms of flavor, most notably in chocolate impact andfruity aromatics. The prototype and the Control 4 exhibited a lowerchocolate essence which resulted in lower overall chocolate impressionthan the Controls 1-3. The prototype and Control 4 also have cocoaaromatic, dairy complex, vanillin, and nutty aromatics. The prototypehad a raisin aromatic, characterized as white raisin, which was notpresent in the other samples. Surprisingly, the prototype exhibited ared fruit aromatic. The red fruit note in the prototype wascharacterized as cherry cordial, whereas Control 4 had a non-specificred fruit note. The nutty note in the prototype was characterized as oldpeanut, while the nutty note in Control 4 was characterized as generalnutty. The dairy complex note in the prototype was characterized asnonfat dry milk, while the dairy complex note in Control 4 wascharacterized as cooked milk. There was no red fruit perceived inControls 1-3. The prototype also lacked the dark roast aromatic butexhibited a nonfat dry milk aromatic not perceived in the controls. Theprototype also exhibited a higher sour basic taste and a marginallyhigher salty flavor than the controls. Compared to Controls 1-3, boththe prototype and Control 4 tasted less bitter. The decreased bitternessin the prototype was surprising in view of the use of Chardonnay marc.In terms of texture, the prototype was similar to Control 4 but distinctfrom Controls 1-3 in first chew attributes and rate of melt. A residualchalky mouthcoat was perceived with the prototype. Compared to Controls1-3, both the prototype and Control 4 were softer, had lower snap, andwere less fracturable on first chew. In chewdown, the mass of theprototype and Control 4 lacked coarse and had a higher rate of melt.

TABLE 11A Aromatic flavor characteristics of chocolate with and withoutChardonnay marc. PROTOTYPE CONTROL 1 CONTROL 2 CONTROL 3 CONTROL 4 Batch1 Total Intensity 8.0 8.8 8.5 8.0 7.5 Overall Chocolate 5.0 5.8 5.3 4.03.3 Impression Chocolate 5.0 4.8 5.3 2.0 1.0 Essence Cocoa 0.0 0.0 0.02.0 2.5 Alkalized Cocoa 0.0 1.0 0.0 0.0 0.0 Dark Roast 1.5 2.5 2.3 1.00.0 Dairy Complex 0.0 0.0 0.0 1.3 1.5 Cooked Milk 0.0 0.0 0.0 1.3 0.0Nonfat Dry Milk 0.0 0.0 0.0 0.0 1.5 Sweet Aromatics 1.5 1.0 1.0 1.8 1.5Vanilla Complex 1.5 1.0 1.0 1.8 1.5 Vanilla 1.3 0.0 1.0 0.0 0.0 Vanillin0.0 0.0 0.0 1.8 1.5 Fruity Complex 1.0 1.0 1.0 1.5 2.0 Brown Fruit 1.01.0 1.0 1.0 1.0 Raisin 0.0 0.0 0.0 0.0 1.0 Red Fruit 0.0 0.0 0.0 1.0 1.3Nutty 0.0 0.0 0.0 0.8 1.0 Winey 0.5 1.3 1.0 0.0 0.0 Woody 1.0 1.5 1.30.0 1.0 Intensities in bold indicate where both Control 4 and theprototype are outside the control space of Controls 1-3.

TABLE 11B Basic taste characteristics and chemical feeling factors ofchocolate with and without Chardonnay marc. PROTO- CONTROL CONTROLCONTROL CONTROL TYPE 1 2 3 4 Batch 1 BASICS Sweet 7.8 6.0 6.0 9.8 8.3Sour 2.5 2.8 2.5 2.3 4.0 Salt 2.3 2.0 2.3 2.3 3.0 Bitter 3.5 4.3 4.5 2.32.3 CHEMICAL FEELING FACTORS Astringent 2.0 3.0 3.3 2.0 3.0 Intensitiesin bold indicate where both Control 4 and the prototype are outside thecontrol space of Controls 1-3.

TABLE 11C Texture and residual mouthfeel characteristics of chocolatewith and without Chardonnay marc. PROTOTYPE CONTROL 1 CONTROL 2 CONTROL3 CONTROL 4 Batch 1 TEXTURE First Chew Hardness with 11.5 11.0 11.3 9.59.0 incisors Snap 13.5 13.0 14.0 10.0 10.0 Fracturable 7.0 7.0 7.5 6.06.0 Chewdown Moistness of 10.0 10.5 10.0 12.0 11.0 Mass* Cohesiveness9.5 10.3 9.5 10.0 9.5 of Mass* Adhesive to 3.5 4.0 3.5 5.0 3.5 Palate*Rough of 5.5 6.0 6.0 5.5 5.0 Mass* Lumpy 4.5 5.0 5.0 5.5 5.0 Coarse 1.01.0 1.0 0.0 0.0 Rate of Melt 6.0 6.8 6.0 8.3 7.8 RESIDUAL Toothpack/ 3.53.5 3.5 3.3 3.5 Toothstick Oily/Greasy 4.0 3.0 2.0 3.0 2.0 MouthcoatSticky/tacky 0.5 0.0 0.0 1.0 0.0 Mouthcoat Chalky 1.3 2.5 2.3 1.0 3.5Mouthcoat *Evaluated after 3-4 chews. Intensities in bold indicate whereboth Control 4 and the prototype are outside the control space ofControls 1-3.

Batch 4 Prototype Chocolate Sensory Panel

Tables 12A-C show the results of the sensory panel evaluating the Batch4 prototype produced in Example 3. Briefly, the prototype was noticeablydifferent from the controls in some aromatic flavor attributes andresidual mouthfeel attributes, while remaining in the control space formost aromatic and all basic taste and texture attributes. The Batch 4exhibited a lower chocolate essence which resulted in lower overallchocolate impression than the control chocolates. Batch 4 also lacked adark roast aromatic and had a slight nonfat dry milk aromatic that wasnot present in the controls. The vanilla complex of Batch 4 was distinctfrom the control, having a vanilla character with a slight vanillapresence, while the control chocolates had a stronger vanilla characterand lacked vanillin. The fruit complex of Batch 4 was characterized asred fruity with supporting brown fruit, in contrast to controls 5 and 7,which were all brown fruit. The woody note in Batch 4 was furthercharacterized as brown spice, in contrast to that of control 5, whichwas characterized as precious wood. The hardness with incisors, snap,and fracturable attributes of Batch 4 on first chew were well within thecontrol space, as were the coarse and rate of melt chewdown attributes.A chalky residual mouthfeel was also perceived in Batch 4. Notably, theBatch 4 prototype was within the control space in terms of all basictastes and astringency, and was the lowest-rated chocolate in terms ofbitter taste (Table 12B). This is surprising, considering thatChardonnay marc is high in phenols that would be expected to add abitter and/or astringent flavor. Further, the Batch 4 prototype waswithin the control space in terms of texture (Table 12C), despite theaddition of Chardonnay marc which is high in fiber and would be expectedto impact the texture of the chocolate.

TABLE 12A Aromatic flavor characteristics of chocolate with and withoutChardonnay marc. PROTOTYPE CONTROL 5 CONTROL 6 CONTROL 7 Batch 4AROMATICS Total Intensity 8.5 8.0 7.8 7.5 Overall Chocolate Impression3.8 4.5 4.0 2.5 Chocolate Essence 3.0 3.5 3.0 1.0 Cocoa Complex 1.0 1.01.0 1.5 Woody/burlap 1.0 0.5 0.0 1.0 Red Fruity 0.0 0.0 1.0 1.0 DarkRoast 2.0 1.0 1.0 0.0 Dairy Complex 0.0 0.0 1.0 1.5 Cooked Milk 0.0 0.01.0 0.0 Nonfat Dry Milk 0.0 0.0 0.0 1.5 Butter Fat 0.0 1.0 0.0 0.0 SweetAromatics 2.0 1.5 1.8 1.5 Vanilla Complex 1.5 1.5 1.8 1.5 Vanilla 1.51.5 1.8 0.5 Vanillin 0.0 0.0 0.0 1.0 Caramelized 0.8 0.0 0.0 0.0 FruityComplex 2.5 1.5 1.5 2.5 Brown Fruit 2.5 0.0 1.5 0.8 Raisin 2.0 0.0 0.00.8 Fig 0.5 0.0 0.5 0.0 Red Fruit (outside of cocoa) 0.0 1.5 0.0 1.8Nutty 0.0 0.0 0.5 0.0 Winey 0.0 1.0 0.0 0.0 Woody (outside of cocoa) 1.00.0 0.0 1.0 Intensities in bold indicate where both the prototype wasoutside the control space of Controls 5-7.

TABLE 12B Basic taste characteristics and chemical feeling factors ofchocolate with and without Chardonnay marc. CONTROL CONTROL CONTROLPROTOTYPE 5 6 7 Batch 4 BASICS Sweet 7.5 8.0 8.3 8.0 Sour 2.5 2.3 2.53.0 Salt 4.0 2.5 2.8 2.8 Bitter 3.5 2.8 2.3 2.0 CHEMICAL FEELING FACTORSAstringent 3.8 3.5 3.3 4.5 The prototype was within the control space ofControls 5-7 in basic taste and chemical feeling factors.

TABLE 12C Texture and residual mouthfeel characteristics of chocolatewith and without Chardonnay marc. CONTROL CONTROL CONTROL PROTOTYPE 5 67 Batch 4 TEXTURE First Chew Hardness with incisors 12.8 11.0 8.5 10.3Snap 12.0 10.0 9.0 10.3 Fracturable 7.8 6.0 5.8 6.0 Chewdown Moistnessof Mass* 13.0 12.0 12.3 12.0 Cohesiveness of Mass* 9.0 10.0 10.0 10.0Grit between teeth* 0.0 0.0 0.0 0.0 Adhesive to Palate* 3.0 3.0 3.5 3.3Rough of Mass* 5.5 5.5 5.0 5.5 Grainy 1.0 0.0 0.0 0.0 Gritty 0.0 0.0 0.00.0 Lumpy 3.5 5.0 5.0 4.5 Coarse 1.0 0.5 0.0 1.0 Rate of Melt 6.5 8.08.5 7.8 RESIDUAL Toothpack/Toothstick 2.8 3.5 3.3 3.3 Oily/GreasyMouthcoat 1.3 2.0 2.3 1.3 Sticky/tacky Mouthcoat 0.0 0.0 0.0 0.0 ChalkyMouthcoat 2.8 1.0 1.0 4.0 *Evaluated after 3-4 chews. Intensities inbold indicate where the prototype was outside the control space ofControls 5-7.

Example 5: Flavonoid Content of Chardonnay Marc and ChocolatesComprising Chardonnay Marc

Flavonoid Analysis of Chardonnay Marc

The Chardonnay marc prepared in Example 1 was analyzed for the presenceand quantity of flavonoid compounds.

Methodology

To extract the phenolic compounds, Chardonnay marc was sonicated in 50%methanol:water in a 1:50 ratio by weight for 1 h at room temperature ina Lyman Turbo Sonic 6000 at 35 kHz. The supernatant was filtered througha 0.45 μm Fisher Brand Nylon membrane prior to the ultra-performanceliquid chromatography (UPLC) injection (5 μL). The phenolic compoundseparation and quantification was conducted on an Agilent Zorbax EclipsePlus C18 Rapid Resolution HD (3×100 mm, 1.8 μm) installed on an Agilent1290 UPLC coupled with a diode array detector (DAD). This method wasmodified from Ji, Li, and Li (2015. “Rapid separation and identificationof phenolics in crude red grape skin extracts by high performance liquidchromatography coupled to diode array detection and tandem massspectrometry.” Journal of Chromatography A, 1414, 138-146.). The mobilephase consisted of solvent A (0.2% formic acid in nanopure water) andsolvent B (50% ACN:MeOH), with the gradient 95% to 65% A at 0-30 min;65% to 60% A at 30-40 min; and 60% to 95% at A 40-42 min and flow ratewas set to 0.5 mL/min. Each individual phenolic concentration wasdetermined by peak area at 280 nm and individual calibration curves.

Results

Tables 13A-13C show the concentrations select flavonoid and phenoliccompounds detected in the Chardonnay marc. A large body of scientificliterature documents physiological effects and associated healthbenefits in humans and animals regarding dietary consumption of foods,beverages, and dietary supplements containing these compounds. It isalso known that these compounds are generally bitter and astringent,thus presenting challenges for their incorporation into products withfavorable sensory performance. Thus, Chardonnay marc represents a uniqueopportunity to deliver these compounds to food products via a materialthat contributes to highly desirable sensory performance and consumercompliance, rather than detracting from the sensory performance of thefood product (see Examples 4, 7, and 8).

TABLE 13A Chardonnay marc flavan-3-ol concentrations. ConcentrationFlavan-3-ol (mg/kg dry weight ± SD) (−)-Gallocatechin 1490.53 ± 39.28 (−)-Epigallocatechin 249.73 ± 4.18  (+)-Catechin 671.16 ± 11.57 (−)-Epigallocatechin 24.24 ± 0.21  gallate (−)-Epicatechin 887.79 ±28.74  (−)-Gallocatechin 0.00 ± 0.00 gallate (−)-Epicatechin 27.65 ±1.21  gallate (−)-catechin gallate 0.00 ± 0.00

TABLE 13B Chardonnay marc phenolic acid concentrations. ConcentrationPhenolic Acid (mg/kg dry weight ± SD) Gallic acid 115.98 ± 1.79 Vanillic acid 15.36 ± 1.68 

TABLE 13C Chardonnay mare stilbene concentrations. ConcentrationStilbene (mg/kg dry weight ± SD) Trans-polydatin 0.00 ± 0.00Trans-resveratrol 26.33 ± 0.54 

Flavonoid Analysis of Chocolate Comprising 15% Chardonnay Marc

The chocolate Batch 4 prepared in Example 3 was analyzed for thepresence and quantity of flavonoid compounds.

Methodology

1. Fat removal. To remove excessive fat in the chocolate sample, 5 g ofground chocolate was weighed and dissolved in 45 mL hexane. The combinedmixture was vortexed for 1 min, sonicated at 50° C. for 5 min, andcentrifuged at 1700 rcf. The supernatant was decanted and the fatremoval process was repeated two more times for a total of three hexaneextractions. The solid chocolate portion was air-dried in a fumehoodovernight to evaporate residual hexane.

2. Catechin and Epicatechin Enantiomers

2.1 Sample Extraction. Catechin and epicatechin enantiomers werecharacterized according to the AOAC Official Method 2013.04 (Machonis etal. 2014. “Method for the determination of catechin and epicatechinenantiomers in cocoa-based ingredients and products by high-performanceliquid chromatography: first action 2013.04.” Journal of AOACInternational, 97(2), 506-509). Briefly, 50 mg of defatted chocolate wasweighed and dissolved in 5 mL methanol:water:acetic acid (MWAA,700:295:5, by vol.). The mixture was vortexed for 1 min and sonicated at50° C. for 5 min for extraction. After centrifugation at 1700 rcf for 5min, the supernatant was filtered through a 0.45 μm PTFE filter into a 2mL amber vial for LC-FLD injection.

2.2 HPLC-FLD Determination. An Astec Cyclobond 1-2000 RSP chiral column(250×4.6 mm×5 μm) was used for separation. The isocratic mobile phasewas 20 mM ammonium acetate buffer (pH 4.0): methanol (7:3, by vol.) witha flow rate of 1 min/mL. The sample injection volume was 10 μL. Thecolumn temperature was set at 35° C. The FLD was set with an excitationwavelength of 276 nm and an emission wavelength of 316 nm. Thequantification was performed against calibration curves of (+)-catechin,(−)-catechin, (+)-epicatechin (not detected) and (−)-epicatechin,respectively. Analysis was conducted in duplicate.

3. Flavanols and Procyanidins DP1-7

3.1 Sample Extraction. Flavanols and procyanidins DP1-7 werecharacterized following the newly published AOAC Official Method℠2020.05 (Bussy et al. 2020. “Single-Laboratory Validation for theDetermination of Cocoa Flavanols and Procyanidins (by Degree ofPolymerization DP1-7) in Cocoa-Based Products by Hydrophilic InteractionChromatography Coupled with Fluorescence Detection: First Action2020.05.” Journal of AOAC International). Briefly, 200 mg of defattedchocolate sample was weighed and dissolved in 5 mL acetone:water:aceticacid (AWAA, 70:30:1, by vol.). The mixture was vortexed for 1 min andsonicated at 50° C. for 5 min. After centrifugation at 1700 rcf for 5min, the supernatant was further cleaned up on a SPE MCX PRIME cartridgeto eliminate the accumulation of matrix components on column which mightlead to poor analytical performance. The SPE cartridge was conditionedusing 2 mL AWAA and followed by 2.5 mL of extract. A total of 12 mL AWAAwas then added to elute the extract into a 15 mL Falcon tube.Eventually, the AWAA-extract mixture was transferred into a 25 mLvolumetric flask and further diluted with AWAA to a total of 25 mLsolution. An aliquot was transferred to a 2 mL amber vial for LC-FLDinjection.

3.2 HPLC-FLD Determination. A Waters Torus diol column (100×3.0 mm×1.7μm, 130A° particle size) was used for separation. The mobile phase is abinary gradient consisting of (A) acetonitrile:acetic acid (98:2, byvol.) and (B) methanol:water:acetic acid (95:3:2, by vol.) with a flowrate of 1 min/mL. The sample injection volume was 2 μL. The columntemperature was held at 50° C. The mobile phase gradient followed 0% Bfor 0.37 min and ramped to 45% B at 10.4 min and to 95% B at 10.65 min.Then 95% B was held for 2.35 min prior to returning to startingconditions (0% B) in 0.1 min. The total run time was 13.1 min. The FLDwas set with an excitation wavelength of 230 nm and an emissionwavelength of 321 nm. The quantification was performed againstcalibration curves of a cocoa extract reference material (NIST RM #8403)at each DP concentration. Analysis was conducted in duplicate.

Results

Tables 14A-14B show the concentrations of flavonoids detected in thechocolate comprising 15% Chardonnay marc. The total concentration offlavanols and procyanidins (DP1-7) per serving was found to be262.59±3.72 mg/30 g serving with fat (fat content of 42%). As discussedabove, a large body of scientific literature documents physiologicaleffects and associated health benefits in humans and animals regardingdietary consumption of foods, beverages, and dietary supplementscontaining these compounds. It is also known that these compounds aregenerally bitter and astringent, thus presenting challenges for theirincorporation into products with favorable sensory performance. Thus,the chocolate comprising 15% Chardonnay marc represents a uniqueopportunity to deliver these compounds via food products having highlydesirable sensory performance and consumer compliance attributes, asevidenced by the Batch 4 sensory attributes described in Example 4.

TABLE 14A Flavan-3-ol concentrations in chocolate comprising 15%Chardonnay marc. Concentration Enantiomer per serving Flavan-3-ol (mg/g± SD (mg/30 g ± SD with enantiomer defatted sample) fat*)(−)-epicatechin 2.30 ± 0.05 40.06 ± 0.95  (+)-catechin 0.76 ± 0.00 13.29± 0.05  (−)-catechin 0.21 ± 0.00 3.57 ± 0.08 *fat content of 42%

TABLE 14B Flavanols and procyanidin (DP1-7) concentrations in chocolatecomprising 15% Chardonnay marc. Degree of Concentration Polymerization(DP) (mg/g ± SD defatted sample) DP1 3.63 ± 0.02 DP2 2.21 ± 0.01 DP32.38 ± 0.02 DP4 2.31 ± 0.01 DP5 1.92 ± 0.02 DP6  1.5 ± 0.02 DP7 1.13 ±0.02 Total (DP1-7) 15.09 ± 0.11 

Example 6: Particle Size Distribution of Chardonnay Marc and ChocolatesComprising Chardonnay Marc

A fine-milled marc powder was produced by dry-milling Chardonnay marc.Samples of the fine-milled marc and the Chardonnay marc described inExample 1 (before milling) were analyzed via laser light diffractionusing a Beckman-Coulter LS 13 320 to determine their particle sizedistribution. The particle size distributions of the marc samples areshown in FIG. 2A.

Next, the particle size distribution of the Batch 4 chocolate producedin Example 3, as well as a control dark chocolate and a control milkchocolate, were analyzed via laser light diffraction using aBeckman-Coulter LS 13 320. FIG. 2B depicts the particle sizedistribution of the chocolates, as well as the fine-milled marc samplefor reference. The particle size of each chocolate was also measured bymixing a sample with soybean oil and measuring via micrometer. Table 15shows the average particle size of the chocolates as measured bymicrometer.

TABLE 15 Average particle size of chocolates with and without Chardonnaymarc as measured by micrometer. Sample Average (micron) Control Dark~15-20 Control Milk ~20-25 Batch 4 35

Example 7: Sensory Characterization of Increasing Levels of ChardonnayMarc in Dark Chocolate High in Cocoa Flavanols

Preparation of Chocolates with Various Concentrations of Chardonnay Marc

Eight batches of chocolate containing a range of Chardonnay marcconcentrations were produced. High-cocoa flavanol (high-CF) basechocolates were batched in a temperature controlled bowl held at 60° C.The ingredients were melted in a 55° C. convection oven and analyzed bymicrometer for particle size. Table 16A shows the percentage andparticle size of the ingredients used in the base chocolate. Cocoabutter was added visually to achieve a fluid paste. The batches wererefined twice on a Lehmann 3 roll refiner to achieve target sizes ofnominally 30-35 μm by micrometer. Refiner flake was placed into 55° C.convection oven until re-melted. The entire batch of samples wereremixed by spatula and sampled for micrometer particle size. Prior tothe addition of Chardonnay marc, the high-CF base chocolate contained301 mg cocoa flavanols per 30 g serving (with fat). The fine-milled 2Chardonnay marc powder produced in Example 6 was weighed according tothe recipes in Table 16B. The weighed marc powder was added and thesamples were conched for one hour at 55° C. in a 1 kg sigma bladejacketed mixer. High levels of marc powder required additional cocoabutter to achieve a dry conche consistency. The remaining cocoa butterwas added and mixed for 30 minutes to liquefy. Samples were withdrawnfor rheology measurement following the standard National ConfectionersAssociation and Chocolate Manufacturers Association (NCA/CMA) method forfluid chocolate (spindle 27, 40° C., confidence of fit >98% for allmeasurements). Table 16B shows the ingredient makeup and Cassonviscosity and yield values of each chocolate. The particle sizedistribution of each chocolate as measured by laser diffraction is shownin FIG. 3A. The chocolates were then molded into bars and evaluated forsensory attributes.

TABLE 16A Percentage and particle size of ingredients used in thehigh-CF base chocolate. High-CF Deodorized Total Unsweetened CocoaSucrose Lecithin Fat Chocolate (%) Butter (%) (%) (%) (%) Base 40.9 1940 0.5 35.2 chocolate

TABLE 16B Ingredient formulas for chocolates containing variousconcentrations of Chardonnay marc. Marc Addition (% by weight) 0 5 10 1520 25 37.5 50 Ingredients (% by weight) High-CF 37 34.2 31.3 28.4 25.622.6 15.6 8.5 Unsweetened Chocolate Cocoa butter 26.6 27.3 28.0 28.729.4 30.0 31.6 33.2 Sucrose 36.2 33.4 30.6 27.8 25.0 22.2 15.2 8.3Chardonnay Marc 0.0 5.0 10.0 15.0 20.0 25.0 37.5 50.0 Lecithin 0.5 0.50.5 0.5 0.5 0.5 0.5 0.5 Total 100.4 100.4 100.4 100.4 100.4 100.3 100.4100.5 Rheology Measurements Casson Viscosity¹ 16.5, 15.1, 15.8, 16.8,17.3, 15.4, — — (Poise) 16.0 14.8 15.2 15.9 16.7 15.1 Casson Yield 51,45.5, 45.9, 46.1, 41.7, 41.8, — — Value¹ (dyne/cm²) 42.6 44.6 44.7 45.139.5 40.0 Cocoa Flavanol Content (calculated)² mg cocoa flavanols 273252 230 210 188 167 115 62 per 30 g serving ¹Comma-separated valuesrepresent independent replicate measurements. ²Values representcalculated amounts of cocoa flavanols from the base chocolate, and donot include flavanols from the added marc.

Sensory Method

A group of six panelists (5 males; 1 female; ages 32-60+) with 10-20+years' professional experience in the food or dietary supplementindustry was used to determine the sensory attributes of the chocolatesemploying a modified quantitative descriptive analysis. Ten flavorattributes from three flavor categories were evaluated including: 1)retronasal aroma (five attributes; in-mouth); 2) basic taste (fourtastes; bitter, sweet, salty, sour); 3) mouthfeel—astringency (pleasantmouthfeel). The flavor attributes evaluated in this study are shown inTables 17A-C.

TABLE 17A Five aroma attributes (Retronasal-in-mouth). Retronasal AromaReferences Definitions Cocoa Roasted cacao nibs Aroma associated withroasted cacao nibs Fruity Canned mixed fruit Aroma associated with(Dole) fruity characteristics Roasty Roasted coffee Aroma associatedwith beans roasted foods Nutty Almonds Aroma associated with nutsCaramelized Brown sugar Aroma associated with brown sugar

TABLE 17B Four basic tastes. Taste References Definitions Sour 0.4%citric acid Taste associated with citric solution acid solution Bitter0.02% caffeine Taste associated with caffeine solution solution Sweet 6%sucrose Taste associated with sucrose solution solution Salty 0.5% NaClTaste associated with salt solution solution

TABLE 17C Mouthfeel. Mouthfeel References Definitions Astringency 0.4%Alum solution Puckering/drying mouthfeel

For the sensory evaluation, the panelists were asked to taste eachchocolate and asked to score each flavor attribute on a nine-point scalefrom 0 to 4, in which 0=not observable, 1=weak intensity, 2=moderateintensity, 3=strong intensity, and 4=extreme intensity (in 0.5increments). First, the control chocolate was evaluated and scored forall ten flavor attributes. Then, each test chocolate was evaluated, andthe panelists were asked to score the test chocolate's flavor attributesin relation to the intensity of the same flavor attribute in the controlchocolate. For palate cleansing, breaks were taken in between eachflavor evaluation. The sensory experiment was conducted in triplicate.The scores for each attribute (8 samples; 10 attributes; 6 panelists intriplicate (18 observations per attribute); 1440 total observations)were compiled. The mean (M) and the standard error of the mean (SEM)were calculated using Microsoft® Excel Version 16.21 for Office 360(Microsoft Corporation, Redman, Wash.). To compare the intensity of eachchocolate flavor attribute, the mean rating of each attribute wasevaluated using a one-way analysis of variance (ANOVA). If ANOVA provedto be significant, means were separated with Tukey-Kramer HSD test. Allstatistical analyses were was performed using JMP Pro 14.0.0 software(SAS Institute, Cary, N.C.) with a significance level of α=0.05. Graphswere prepared using GraphPad Prism version 9.0.0 for Windows (GraphPadSoftware, San Diego, Calif.).

Results

Chocolates with up to 25% Chardonnay marc exhibited Casson viscosity andyield values similar to the control, demonstrating no negative impactson flow with the addition of Chardonnay marc (Table 16B).

The flavor and aroma attributes that were significantly differentbetween the different chocolates are shown in FIGS. 3B-3I. Cocoa aromaattribute levels decreased at 15% by weight or greater Chardonnay marc(FIG. 3B), while fruity aroma attributes increased 10% by weight orgreater Chardonnay marc (FIG. 3C). The inverse relationship betweencocoa and fruity aroma attributes with Chardonnay marc addition is shownin FIG. 3D. The roasty aroma attribute was only significantly decreasedcompared to the control at 37.5% and 50% by weight Chardonnay marc (FIG.3E). Chardonnay marc led to a significant increase in sour tasteattributes (FIG. 3I) at concentrations of 10% by weight and higher.Interestingly, sweet taste attributes were maintained at acceptablelevels at all concentrations of Chardonnay marc, and only significantlydecreased compared to the control at 37.5% and 50% by weight Chardonnaymarc (FIG. 3H). This is surprising, considering that the addition ofmarc to the base chocolate reduces the overall sugar content of thefinal chocolate. For example, the 25% Chardonnay marc chocolate showedno significant decrease in sweetness despite a ˜40% sugar reduction ascompared to the control chocolate (Table 16B). No statisticallysignificant differences were observed in the nutty, caramelized, andsalty attributes of the chocolates.

Foods that are high in phenols (e.g., flavanols), such as chocolate,often have an unpleasant, astringent mouthfeel and/or bitterness thatneeds to be balanced with other ingredients in order to achievedesirable sensory attributes. Additionally, food additives andingredients that are high in phenols would be expected to increase theastringent mouthfeel and bitterness of foods that are already high inphenols. Surprisingly, despite the addition of Chardonnay marc high inflavanols to a chocolate already high in flavanols, pleasant mouthfeelattributes were maintained with no significant difference from thecontrol at up to 25% by weight Chardonnay marc, and was maintained atacceptable levels up to at least 37.5% Chardonnay marc (FIG. 3F).Additionally, bitterness was significantly decreased with the additionof 10% or more Chardonnay marc, even up to 50% Chardonnay marc (FIG.3G). These unexpected results demonstrate the value of Chardonnay marcas a food ingredient to increase the concentration of desired dietaryflavanol antioxidants to chocolate while reducing bitterness andmaintaining sweetness and a pleasant mouthfeel of the chocolate.

Example 8: Sensory Characterization of 15% Addition of Four DifferentFruit Marcs (Concord Grape, Pomegranate, Chardonnay, and Blueberry) inDark Chocolate High in Cocoa Flavanols

Preparation of Chocolates with Different Fruit Marcs

Batches of chocolate containing Chardonnay, Concord grape, pomegranate,and blueberry marc at a concentration of 15% by weight were produced.Concord grape, pomegranate, and blueberry marcs were obtained and milledto powder. Milling conditions were varied to achieve nominal particlesize of 30 microns. The particle size of the marcs before and aftermilling are shown in Table 18A. The fine-milled 2 Chardonnay marcproduced in Example 6 was used to produce the 15% by weight Chardonnaymarc chocolate. Chocolates were prepared with each marc using the methoddescribed in Example 7 and the high-CF base chocolate described in Table16A. Table 18B shows the ingredient makeup of the chocolates. The onlydifference between the base chocolate and the final chocolate with 0%marc was the addition of 9.4% cocoa butter during conching. The particlesize distribution of each of the final chocolates is shown in FIG. 4A.

TABLE 18A Particle size of Concord grape, blueberry, and pomeagranatemarcs before and after milling. Particle size (μm)¹ Sample Beforemilling After milling Concord grape marc >200 20, 21, 25 Blueberry marc118, 156, 130 30, 35, 37 Pomegranate marc 112, 179, 187 29, 32, 31¹Comma-separated values represent independent replicate measurements.

TABLE 18B Ingredient formulas for chocolates containing various fruitmarcs at a concentration of 15% by weight. Marc Addition (% by weight) 015 Ingredient (% by weight) High-CF unsweetened chocolate 37 28.4 Cocoabutter 26.6 28.7 Sucrose 36.2 27.8 Fruit Marc¹ 0.0 15.0 Lecithin 0.5 0.5Total 100.4 100.4 Ingredient (% by weight) High-CF unsweetened chocolate37 28.4 Cocoa Flavanol Content (calculated)² mg cocoa flavanols per 30 gserving 273 210 ¹Concord grape, pomegranate, Chardonnay, or blueberrymarc. ²Values represent calculated amounts of cocoa flavanols from thebase chocolate, and do not include flavanols from the added marc.

Sensory Method

A group of six panelists (5 males; 1 female; ages 32-60+) with 10-20+years' professional experience in the food or dietary supplementindustry was used to determine the sensory attributes of the chocolatesemploying a modified quantitative descriptive analysis. Twelve flavorattributes from three flavor categories were evaluated including: 1)retronasal aroma (seven attributes; in-mouth), 2) basic taste (fourtastes; bitter, sweet, salty, sour); 3) mouthfeel—astringency (pleasantmouthfeel). The flavor attributes evaluated in this study are shown inTables 19A-C.

TABLE 19A Seven aroma attributes (Retronasal-in-mouth). Retronasal AromaReferences Definitions Cocoa Roasted cacao nibs Aroma associated withroasted cacao nibs Total Fruit Canned mixed fruit Aroma associated with(Dole) fruity characteristics Blueberry Dried blueberries Aromaassociated with blueberries Grape Grape juice (Welch's) Aroma associatedwith grape juice Roasty Roasted coffee beans Aroma associated withroasted foods Nutty Almonds Aroma associated with nuts Caramelized Brownsugar Aroma associated with brown sugar

TABLE 19B Four basic tastes. Taste References Definitions Sour 0.4%citric acid solution Taste associated with citric acid solution Bitter0.02% caffeine solution Taste associated with caffeine solution Sweet 6%sucrose solution Taste associated with sucrose solution Salty 0.5% NaClsolution Taste associated with salt solution

TABLE 19C Mouthfeel. Mouthfeel References Definitions Astringency 0.4%Alum solution Puckering/drying mouthfeel

For the sensory evaluation, the panelists were asked to taste eachchocolate and asked to score each flavor attribute on a nine-point scalefrom 0 to 4, in which 0=not observable, 1=weak intensity, 2=moderateintensity, 3=strong intensity, and 4=extreme intensity (in 0.5increments). First, the control chocolate was evaluated and scored forall twelve flavor attributes. Then, each test chocolate was evaluated,and the panelists were asked to score the test chocolate's flavorattributes in relation to the intensity of the same flavor attribute inthe control chocolate. For palate cleansing, breaks were taken inbetween each flavor evaluation. The sensory experiment was conducted intriplicate. The scores for each attribute (5 samples; 12 attributes; 6panelists in triplicate (18 observations per attribute); 1080 totalobservations) were compiled. The mean (M) and the standard error of themean (SEM) were calculated using Microsoft® Excel Version 16.21 forOffice 360 (Microsoft Corporation, Redman, Wash.). To compare theintensity of each chocolate flavor attribute, the mean rating of eachattribute was evaluated using a one-way analysis of variance (ANOVA). IfANOVA proved to be significant, means were separated with Tukey-KramerHSD test. All statistical analyses were was performed using JMP Pro14.0.0 software (SAS Institute, Cary, N.C.) with a significance level ofα=0.05. Graphs were prepared using GraphPad Prism version 9.0.0 forWindows (GraphPad Software, San Diego, Calif.).

Results

The flavor and aroma attributes of the chocolates that weresignificantly different are shown in FIGS. 4B-4J. All of the marcssignificantly decreased cocoa aroma attributes (FIG. 4B) and increasedtotal fruit aroma attributes (FIG. 4C) of the chocolate compared to thecontrol. As expected, only the blueberry marc led to a significantincrease in detection of blueberry aroma attributes (FIG. 4D).Interestingly, Concord and blueberry marcs both led to a significantincrease in grape aroma attributes compared to the control chocolate,while the Chardonnay marc did not (FIG. 4E). This demonstrates asurprising effectiveness of Chardonnay marc in increasing the overallfruitiness of chocolate without adding a distinct grape flavor.Chocolates with Chardonnay and blueberry marcs had a slight, but notsignificant, increase in caramelized attributes compared to the controlchocolate (FIG. 4F). All of the marcs except blueberry led to asignificant increase in sour taste attributes compared to the controlchocolate (FIG. 4J). No statistically significant differences wereobserved in the roasty, nutty, and salty attributes of the chocolates.

Grape, blueberry, and pomegranate products are all desired by consumersfor their high concentrations of antioxidant flavanols and otherpolyphenols. As discussed in Example 7, one would expect that additionof marcs of these high-flavanol fruits would increase the unpleasantastringent mouthfeel and bitterness of chocolate. Surprisingly, none ofthe marcs led to a significant decrease in pleasant mouthfeel comparedto the control (FIG. 4G), and only pomegranate marc led to a significantincrease in bitterness (FIG. 4H) and a significant decrease in sweetness(FIG. 4I), despite an ˜25% reduction in sugar content (Table 18B). Theseresults demonstrate that the unexpected effect of delivering desireddietary flavanols to chocolate while maintaining sweetness and pleasantmouthfeel without increasing bitterness is not unique to Chardonnaymarc, and may be achieved with other grape and berry marcs. Notably,only Chardonnay marc led to a significant decrease in bitterness (FIG.4H) while maintaining pleasant mouthfeel (FIG. 4G) and sweetness (FIG.4H), highlighting its particular effectiveness.

What is claimed is:
 1. A food composition, comprising: chocolate; andmilled agricultural marc, wherein the agricultural marc is a byproductof fruit juicing or fruit processing, and wherein the agricultural marccomprises at least two of seeds, skins, and pulp, wherein (i) the milledagricultural marc is present in an amount of between 1% and 50% byweight of the total food composition; or (ii) the weight ratio ofchocolate to marc is between 1:1 and 100:1, or both, and wherein themilled agricultural marc is milled grape marc, milled cranberry marc,milled blueberry marc, milled blackberry marc, milled raspberry marc,milled mulberry marc, milled huckleberry marc, milled chokeberry marc,milled elderberry marc, milled gooseberry marc, milled lingonberry marc,milled boysenberry marc, milled red currant marc, milled black currantmarc, milled acai berry marc, milled goji berry marc, milled capegooseberry marc, or milled pomegranates marc, or any combinationthereof.
 2. The composition of claim 1, wherein (i) the milledagricultural marc is present in an amount of between 5% and 30% byweight of the total composition; or (ii) the weight ratio of chocolateto marc is between 2:1 and 20:1 by weight, or both.
 3. The compositionof claim 1, wherein the composition comprises cocoa butter.
 4. Thecomposition of claim 3, wherein the composition has a cocoa buttercontent in an amount between 0.5% and 40% by weight of the totalcomposition.
 5. The composition of claim 3, wherein the composition hasa cocoa butter content in an amount between 10% and 30% by weight of thetotal composition.
 6. The composition of claim 3, wherein the ratio ofcocoa butter to marc is at least 1:2.
 7. The composition of claim 1,wherein the food composition has total fruit aromatic attributes at arating of at least 0.5 or higher on a scale of 0 to
 4. 8. Thecomposition of claim 1, wherein the food composition has bitter tasteattributes at a rating of 2.5 or lower on a scale of 0 to
 4. 9. Thecomposition of claim 1, wherein the food composition has pleasantmouthfeel attributes at a rating of at least 1.0 or higher on a scale of0 to
 4. 10. The composition of claim 1, wherein the food composition hassweet taste attributes at a rating of at least 1.0 or higher on a scaleof 0 to
 4. 11. The composition of claim 1, wherein the composition hasastringency flavor notes at a rating of 5.0 or lower on a scale of 0 to15.
 12. The composition of claim 1, wherein the composition has bitterflavor notes at a rating of 2.5 or lower on a scale of 0 to
 15. 13. Thecomposition of claim 1, wherein the composition has sweet flavor notesat a rating of between 6.0 and 10.0 on a scale of 0 to
 15. 14. Thecomposition of claim 1, wherein the composition has a sugar content ofless than 25% by weight.
 15. The composition of claim 1, wherein thecomposition has a fiber content of at least 5% by weight of the totalcomposition.
 16. The composition of claim 1, further comprising salt, orintense sweetener, or a combination thereof.
 17. The composition ofclaim 1, wherein the milled agricultural marc is milled grape marc. 18.The composition of claim 1, wherein the milled agricultural marc ismilled white grape marc.
 19. The composition of claim 18, wherein themilled white grape marc comprises milled Chardonnay marc.
 20. Thecomposition of claim 19, wherein the food composition has grape aromaticattributes at a rating of 1.0 or lower on a scale of 0 to
 4. 21. Thecomposition of claim 18, wherein the food composition has grape aromaticattributes at a rating of at least 1.0 or higher on a scale of 0 to 4.22. The composition of claim 1, wherein the milled agricultural marc isin powder form having an average particle size of less than or equal to100 microns.
 23. The composition of claim 1, wherein the compositioncomprises a total amount of DP1-DP7 cocoa flavanols and procyanidins ofat least about 10 mg per 30 g serving of the chocolate composition. 24.The composition of claim 1, wherein the composition comprises a totalamount of DP1-DP7 cocoa flavanols and procyanidins of at least about 1mg/g of the chocolate composition after defatting.
 25. The compositionof claim 1, wherein the milled agricultural marc is milled red grapemarc.
 26. The composition of claim 1, wherein the milled agriculturalmarc is milled Concord grape marc.
 27. The composition of claim 1,wherein the milled agricultural marc is milled blueberry marc.
 28. Thecomposition of claim 1, wherein the milled agricultural marc is milledpomegranate marc.
 29. The composition of claim 1, wherein: the milledagricultural marc is present in an amount of between 5% and 30% byweight of the total composition, or (ii) the weight ratio of chocolateto marc is between 2:1 and 20:1 by weight, or both (i) and (ii); themilled agricultural marc has an average particle size of about 10 toabout 50 microns; and the composition has: (a) a sugar content of lessthan 25% by weight, (b) a fiber content of at least 5% by weight of thetotal composition, (c) decreased bitter taste attributes compared to acontrol chocolate composition lacking agricultural marc; and (d) similarsweet taste attributes compared to a control chocolate compositionlacking Chardonnay marc.
 30. The composition of claim 29, wherein themilled agricultural marc is milled grape marc, milled blueberry marc, ormilled pomegranate marc.
 31. The composition of claim 29, wherein themilled agricultural marc is milled Chardonnay marc.
 32. The compositionof claim 1, wherein the agricultural marc has undergone extraction,crushing, grinding, homogenization, passage through a screen or sieve,centrifugation, micronization, pulverization, rinsing, drying, or anycombination thereof before or after milling.